Foolproof Single-Crust Pie Dough

1. Process 3⁄4 cup flour, sugar, and salt together in food processor until combined, about 5 seconds. Scatter butter and shortening over top and continue to process until incorporated and mixture begins to form uneven clumps with no remaining floury bits, about 10 seconds.
2. Scrape down bowl and redistribute dough evenly around processor blade. Sprinkle remaining 1⁄2 cup flour over dough and pulse until mixture has broken up into pieces and is evenly distributed around bowl, 4 to 6 pulses.
3. Transfer mixture to medium bowl. Sprinkle vodka and ice water over mixture. Stir and press dough together, using stiff rubber spatula, until dough sticks together.
4. Turn dough onto sheet of plastic wrap and flatten into 4-inch disk. Wrap tightly in plastic and refrigerate for 1 hour. Before rolling dough out, let it sit on counter to soften slightly, about 10 minutes. (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling it out.)
5. Adjust oven rack to middle position and heat oven to 425 degrees. Roll dough into 12-inch circle on floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic and refrigerate until dough is firm, about 30 minutes.
6. Trim overhang to 1⁄2 inch beyond lip of pie plate. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Wrap dough-lined pie plate loosely in plastic and refrigerate until dough is fully chilled and firm, about 15 minutes, before using.
7. Line chilled pie shell with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.
   8A. FOR A PARTIALLY BAKED CRUST: Bake until pie dough looks dry and is pale in color, about 15 minutes. Remove weights and foil and continue to bake crust until light golden brown, 4 to 7 minutes longer. Transfer pie plate to wire rack and remove weights and foil. (Crust must still be warm when filling is added.)
   8B. FOR A FULLY BAKED CRUST: Bake until pie dough looks dry and is pale in color, about 15 minutes. Remove weights and foil and continue to bake crust until deep golden brown, 8 to 12 minutes longer. Transfer pie plate to wire rack and let crust cool completely, about 1 hour.

Vodka is essential to the tender texture of this crust and imparts no flavor—do not substitute water. This dough is moister than most standard pie doughs and will require lots of flour to roll out (up to 1⁄4 cup).

FITTING PIE DOUGH
1. After rolling out dough, loosely roll it around rolling pin, then gently unroll it evenly onto pie plate.
2. Lift up edges of dough and ease it down into lower creases of pan. Press lightly to adhere dough to sides of pan.