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.
See below for the recipe for Jules' All-Purpose Flour Blend. You can also use your favorite pre-packaged gluten-free all-purpose flour blend if you prefer.