In a large bowl, whisk together flour blend and salt.

Cut in butter and shortening.

Gradually add vodka and enough water so that dough forms a ball. Err on the side of dough being wetter rather than crumbly. Don’t over-work the dough or it may become tough when baked.

Form dough into a disk. Wrap it in plastic wrap and set it aside to rest 30 minutes while you make your filling.

Dust your work surface with gluten-free flour and roll dough out evenly into a circle at least 1 inch larger than your pie pan. Gently transfer dough to pan and pat it into the pan. Trim the edges of the crust to an even length of approximately 1 inch larger than the diameter of your pie plate. Gently fold the edges under and press with a fork or pinch into a fluted design with your fingers. Cover with plastic wrap and freeze 30 minutes to chill.

Brush edges of crust with egg wash or milk of choice before baking.