for one crust:
1/4 cup shortening, cold
1/4 cup margarine, cold
1 cup all purpose flour
up to 1/4 cup vodka, very cold.
Cut the fats into the flour. Add the vodka a little at a time and mix with your hands until a ball forms. Refrigerate until ready to use.
You could also use water instead of vodka, but alcohol doesn't form gluten with flour as well as water does, so vodka crusts are super flakey.
Yep, this is pretty much my go to. Though trying to keep cold vodka on hand is surprisingly challenging.