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Place flour, salt and sugar in the bowl of a food processor fitted with the blade attachment and pulse 2–3 times to combine.
Add cubed butter and shortening to the bowl of the food processor and pulse 2-4 times, until pea-sized clumps start to form.
Pour water and 1–2 tablespoons of vodka into the spout of the food processor so it slowly drizzles over the mixture, pulsing 2–3 times to combine.
Using your fingertips, feel if the dough is crumbly. If so, add the rest of the vodka through the spout of the food processor, pulsing 1–2 more times. If it feels sticky and holds together when you pinch it between your fingers, reserve the rest of the vodka for another purpose.
Divide the dough into two equal pieces and press each into a 4-inch disk. Wrap in plastic wrap and refrigerate for at least one hour and up to two days.
When you’re ready to use your pie crusts, roll each disk out on a lightly floured surface to an approximately 11-inch circle.
Transfer to a 9-inch pie dish and press or crimp ends. Chill, uncovered, in the refrigerator for at least one hour before baking in your favorite pie recipe.