The Best Pie Crust

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This pie crust is perfect for my apple galette recipe: http://bit.ly/2QyMvsA
It's also great for a classic raisin pie: http://bit.ly/35w65tH

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INGREDIENTS

1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons unsalted butter (cut into 1/4 inch pieces and par frozen)
4 tablespoons shortening (I use lard, par frozen)
2 tablespoons vodka (ice cold)
2 tablespoons water (ice cold)

DIRECTIONS

In a food processor, place 3/4 cup flour, sugar and salt. Pulse just to combine dry ingredients. Sprinkle butter and shortening pieces over the dry ingredients and pulse to form a very coarse cornmeal-like mixture. Scrape bowl and sprinkle remaining 1/2 flour over the top. Pulse until mixture is cohesive and in even crumbles. Transfer to a mixing bowl and sprinkle with vodka and water. Mix to combine. The dough will still be crumbly.

Pour onto parchment or plastic wrap. Using the wrap, pull up the sides to create a cohesive dough. Form disk and pat into a flat round. Chill for an hour. Roll out to fit a 9- or 10-inch pie pan. If the dough becomes too soft, place back in refrigerator to chill. Fill with your desired pie filling and bake according to the recipe.

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