Fool Proof Pie Crust Recipe - Page 2

In a large bowl, stir together flour, sugar, and salt.
Cut the butter and shortening into small cubes. Add to the flour mixture as you cut it and toss in the flour so the cubes don't stick together.
Use a pastry cutter to cut the butter and shortening into the flour, rocking the pastry cutter back and forth, until the mixture is the texture of a coarse meal or sand.
Mix cold water and chilled vodka together. Slowly pour into the flour mixture (about 1 tablespoon at a time, stirring between additions, until just mixed together. Do not overwork.
Use your hands to gently press the dough into a ball. Divide dough into two equal pieces. Lay two 12-inch long pieces of plastic wrap onto the countertop. Transfer the dough onto the center of the plastic wrap.
Flatten each dough ball into a 2-inch disc. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour before rolling. (Discs can be frozen for up to 3 months. Thaw in the fridge overnight before using.)

Unwrap chilled dough and transfer to a lightly floured surface. Use a rolling pin to roll out into a large 12-inch circle, rolling from the center each time to keep the thickness even.
Gently transfer crust to an un-greased pie plate, allowing the crust to hang over the edges of the pie plate. Roll and pinch or crimp the edges of your crust. Use a fork to prick holes into the bottom of the crust.
For a pre-baked pie crust, place parchment paper on top of the pie crust to create a bowl. Fill with pie weights or dried, uncooked beans. This will prevent the pie crust from sliding or bubbling.
Bake in a 400 degree F oven or 12-15 minutes, until crust is lightly browned.