From Cook’s Illustrated
2 1/2 DIVIDED cups unbleached all-purpose flour (12 1/2 ounces), plus more for work surface
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup vegetable shortening , cold, cut into 4 pieces
1/4 cup vodka , cold (see note)
1/4 cup cold water
1. For The Pie Dough: Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
Divide dough into 2 balls (divide evenly for two one-crust pies, make one ball a little larger for a two crust pie and use it for the bottom crust) and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. (Can also be frozen)
To blind bake the crust:
Preheat oven to 425F
Roll out one half (I use four sheets of plastic wrap to make two large squares to roll between), line pie plate, tuck edges under and flute.
Line crust with nonstick tin foil and freeze for 15 minutes.
Fill foil-lined crust with dried beans, bake for ten minutes or until set.
Remove foil and beans and protect the crust edge with foil or a pie crust shield.
Bake for another ten minutes or until lightly browned. Cool.