Process 3/4 cups flour (or 1-1/2 c. for double recipe), salt, and sugar together in food processor until combined, about 2 one-second pulses.

Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no un-coated flour).

Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour (or 1 c. for double recipe) and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Sprinkle vodka and water over mixture. Give mixture a few more quick pulses to mix in. Empty mixture into medium bowl.

Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 30 minutes or up to 2 days.

Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Trim overhang to 1/2″ beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate until dough is firm, about 30 minutes.

Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees.

Remove pie pan from refrigerator, line crust with foil or parchment, and fill with pie weights. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.