6 1/4 ounces flour
2 tbsp sugar
1/2 tsp salt
6 tbsp unsalted butter
4 tbsp vegetable shortening
2 tbsp vodka
2 tbsp ice water
Have all ingredients very cold or frozen before beginning to assemble. Cut the butter in 1/4-inch sized pieces. Cut the shortening in 1-inch pieces. Freeze both, and the vodka.
Process 4 ounces flour with the sugar and salt in a food processor for 5 seconds. Place the frozen butter and shortening over the top and process until they are incorporated and the flour is all incorporated, perhaps 10 more seconds.
Add the remaining flour and pulse until the mixture is starting to clump up, about 6 pulses.
Transfer the mixture to a cold bowl. Sprinkle the vodka and ice water over the top. Stir and press the dough together without squeezing or kneading it. (Press with a stiff spatula?) Once it starts to come together, turn it out onto a piece of plastic wrap and flatten it into a disk about 6″ in diameter. Wrap well and refrigerate for at least an hour, or up to 2 days. It can also be frozen for up to a month.
Roll the dough into a 13″ circle on a floured baking mat. Place it in a 9″ deep-dish pie pan, and ease it in to fit. Fold the overhang under and crimp the edges. Wrap in plastic wrap and refrigerate until completely chilled and firm, about 15 minutes. Line the crust with aluminum foil and fill with pie weights.
Preheat the oven to 425°.
To partially pre-bake:
Bake about 15 minutes until the dough looks dry. It should still be pale in color. Remove the weights and foil and continue baking until the crust is light golden brown, another 4 – 7 minutes. Place on a cooling rack. The pie crust should still be warm when the filling is added.
To fully pre-bake:
As above, but increase the additional baking without foil and pie weights to 8 – 12 minutes. Cool completely before using, about one hour.
Notes: 2022 This crust is too small for 10″ deep dish pies. It is perfect for a 9″ deep dish pie.