Perfect Pie Crust FAST

I use the word "perfect" loosely to describe this pie crust. It won't peel apart into yummy, flaky layers like your Grandmother's did, but it also won't make your hair turn grey in the process. AND it is so delicious that I can flatten & cook the leftovers & serve them as a treat with cinnamon sugar!

This recipe makes two pie crusts. If you're not making a double crust pie, slip half of the dough into a freezer bag, press all of the air out, & save it for later. It freezes very well!

2 1/2 c all-purpose flour
1 t salt (omit if using salted butter)
2 T sugar (omit if making dough for savory or meat fillings)
1 1/2 sticks butter chopped into pieces
1/2 c Crisco
1/4 c vodka (use the good stuff, Absolut at least, and don't worry, the alcohol bakes out)
1/4 c water, very cold

1. Mix half the flour & the rest of the dry ingredients in a food processor.
2. Add in the butter & shortening & process until it's well mixed.
3. Add the rest of the flour & process until incorporated (it doesn't have to be coated with butter, just mixed in)
4. Dump the flour mixture into a large bowl, add the water & vodka and mix until it is all moistened & there aren't any pools of liquid left. The dough will be sticky.
5. Divide the dough into two even pieces.
6. Place each ball between pieces of parchment & press or roll out to the desired size.
7. Remove one piece of parchment from the crust.
8. Position the crust in your pan, parchment side up, then peel off the other piece of parchment.
9. Fill crust with filling & use the method above to place the top crust.