Prep Time: 10 minutes | Cook Time: 0 minutes
- 2 1/2 cups flour
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/3 cup vegetable shortening
- 12 Tbsp cold butter, cut into small cubes
- 1/4 cup vodka
- 3-4 Tbsp cold water
In a large bowl combine flour, sugar, and salt. Cut in vegetable shortening and butter with a pastry blender until butter is in the size of peas.
Sprinkle vodka and water over the flour mixture and press together with hands until a dough forms. Evenly divide in two and shape into rounds. Cover in plastic wrap and chill until firm, about 1 hour.
This pie crust can be frozen up to two months.
To par-bake, heat oven to 400 and fill pie crust with pie weights. Cook until golden brown, about 10 minutes.
Use the pie dough to make Banoffee Pie.