Put 1 1/2 cups flour, salt and sugar into food processor, pulse until blended. Add butter (cut up) and shortening. Process until it forms ball and no dry flour is visible.

Scrape the bowl and add remaining 1 cup of flour pulsing until mass is broken up.

Empty into a bowl and sprinkle water and vodka over mass. Use a spatula to mix until slightly tacky and it sticks together.

Divide the dough in half. Shape into two 4-inch flattened discs. Wrap in plastic wrap or wax paper. Refrigerate 45 minutes up to two days. Roll out on a floured board until sized for your pie plate.

Bake according to your favorite recipe. It is especially great for cream pies.