1 t table salt
2 T sugar
12 T (1½ sticks) cold unsalted butter, cut into ¼” slices
½ cup cold vegetable shortening, cut into 4 pieces
¼ cup cold vodka
¼ cup cold water
Process 1½ cups flour, salt, and sugar in food processor until combined, about 2 one-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.
Combine vodka and water, and with processor running, slowly poor liquid through feeder tube until it is incorporated.
Dump dough onto clean surface and roll the dough into a ball. It should be slightly tacky. Divide the dough into 2 equal portions and press each into a flat disk. Cover each with plastic wrap and refrigerator at least 45 minutes or up to 2 days.
Adapted from Cook’s Illlustrated and featured in Will You Have Cobbler or Pie on the Fourth of July?