Foolproof Pie Dough

The first time I saw this pie crust recipe I thought what is she talking about but then I saw the same recipe from America's Test Kitchen and they talked about how the alcohol burns off first and leaves the water behind to make a flaky crust and I thought that makes total sense. 

2 1/2 cups all-purpose flour
1 tsp salt
2 Tablespoons sugar
12 Tablespoons COLD butter, cut into 1/4-inch pieces
1/2 cup vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Process 1 1/2 cups flour, salt, and sugar in a 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 12 to 15 seconds (dough will resemble cottage cheese curds and there should be no coated flour.)

Scrape the bowl with a rubber spatula and redistribute dough evenly around the processor blade.  Add the remaining 1 cup flour and pulse until evenly distributed around the bowl and the mass of dough has been broke up, 4 to 6 quick pulses.

Empty mixture into bowl.  Combine vodka and water.  Sprinkle liquid over mixture.  With a rubber spatula or wooden spoon, use folding motion to mix pressing down on the dough until the dough is slightly tacky and sticks together.

Divide dough into two even balls, wrap in plastic wrap, and flatten each into a 4-inch disk.  Refrigerate at least 45 minutes or up to 2 days.  Freezes very well.