Combine flour, salt and sugar in a bowl and put them in the freezer for about 20 minutes. Put food processor bowl and blade in freezer as well.

Assemble food processor as usual and dump in the flour mixture. Pulse a few times to mix. Add cold butter and shortening and pulse 10-15 times or until mixture is coarse. Add the vinegar/vanilla mixture and pulse to mix. Add water two tablespoons at a time, pulsing until mixture is moist enough so that when you pinch it together. It should still look pretty dry at this point, but should hold together when pinched.

Turn the dough onto a work surface and shape into two portions. It should go from a raggedy mess to two raggedy disks – they should hold together, though. If they don’t, you didn’t add enough water. Wrap in plastic wrap and chill for at least one hour to rest the dough. This is an important step. Don’t skip the resting.

When ready to use, sprinkle some flour over a big sheet of nonstick foil or parchment. Set the disk of dough on the foil and let it sit at room temperature for about 15 minutes. Sprinkle top with more flour, then lay another big sheet of nonstick foil or parchment over the dough and roll out from the center to the edge one stroke at a time, going around clockwise, to make about a 13 inch round. Now it’s time to put it in the pie dish. I like to invert the 9 inch pie plate or tin over round and flip, but you can also fold the circle in half, lift it up, then press it into the pie dish. Press pie dough into pan, fold edges inward and crimp.