Fool Proof Pie Crust Recipe

1. In a large bowl, stir together 2 1/2 cups all-purpose-flour, 2 tablespoons granulated sugar, and 1 teaspoon salt.
2. Cut the 3/4 cup unsalted butter (cold) and 1/2 cup vegetable shortening (cold) into small cubes. Toss them in the flour to prevent sticking. Use a pastry cutter to cut the butter and shortening into the flour mixture until it resembles coarse meal or sand.
3. Gradually add 1/4 cup ice water and 1/4 cup vodka (chilled) to the flour mixture, about 1 tablespoon at a time, stirring gently between each addition until the dough just comes together. Do not overmix.
4. Gently press the dough into a ball with your hands. Divide it into two equal portions.
5. Place each portion onto a separate 12-inch piece of plastic wrap. Flatten each portion into a 2-inch-thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour before rolling. (For longer storage, freeze the wrapped discs for up to 3 months. Thaw in the refrigerator overnight before use.)

Pre-Baking Pie Crusts

1. Unwrap the chilled dough and transfer it to a lightly floured surface. Roll each disc into a 12-inch circle, working from the center outwards to maintain an even thickness.
2. Gently place the crust into an ungreased pie plate, allowing the edges to hang slightly over the rim. Trim, roll, and crimp the edges as desired. Use a fork to prick holes into the bottom of the crust.
3. To blind-bake, place a sheet of parchment paper over the crust and fill it with pie weights or dried beans. This will keep the crust from puffing up or shrinking during baking.
4. Bake at 400°F (200°C) for 12-15 minutes, or until the crust is lightly golden.