Step 1: Combine the dry stuff.
Whisk together the flour, salt, and sugar. Toss in the butter and shortening, then work it in with a pastry cutter, fork, or your fingertips until the mixture looks like crumbly cottage cheese — uneven clumps are exactly what you want.

Step 2: Add the magic.
Sprinkle the vodka and water evenly over the dough and use a rubber spatula or your hands to fold and press until it just comes together. It should feel slightly tacky, not wet.

Step 3: Chill out.
Divide the dough into two discs, about 4 inches across, and wrap them tightly in plastic wrap. Let them rest in the fridge for at least 45 minutes (or up to two days). This gives the flour time to hydrate and the butter to firm back up — key to those flaky layers.

Step 4: Roll and bake.
When you’re ready to roll, flour your surface generously — this dough is softer than most — and roll it out gently. Use it for any sweet or savory pie where a buttery, crisp crust makes all the difference.