2 tablespoons white distilled vinegar
2 tablespoons vodka
⅓ cup ice-cold water
Ice, for chilling
2½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
½ cup shortening, chilled and cut into ½-inch pieces
½ cup (1 stick) unsalted butter, chilled and cut into ½-inch cubes
1. In a small liquid measuring cup, combine the vinegar, vodka and water. Fill with ice and chill until ready to use.
2. In a large bowl, whisk together the flour, sugar and salt. Add the shortening and use a pastry cutter to cut the fat into the flour, creating cornmeal-size pieces. Add the butter cubes and cut into the flour until the mixture resembles a coarse meal, with a few pea-size butter pieces.
3. Pour ¼ cup of the ice-cold liquid mixture over the flour and stir with a fork. Add another 3 to 6 tablespoons of liquid and with your fingertips, briefly mix into a shaggy dough. Divide the dough in half. Gather one half into a loose ball and wrap it in plastic wrap, using the plastic as an aid to tuck and seal the dough into a smooth 4-inch disc. Chill in the fridge for at least 1 hour or up to 3 days. Freeze the remaining half for up 1 month.