Step 1

Pulse 3/4 cup flour, sugar and salt in a food processor until combined, about 2 pulses. Add the butter and shortening and process until the dough begins to collect in clumps, about 10 seconds. Scrape the bowl with a rubber spatula and redistribute the dough around the blade. Add the remaining 1/2 cup flour and pulse until the mixture is evenly distributed around the bowl (4 to 6 quick pulses). Empty the mixture into a medium bowl.

Step 2

Sprinkle vodka and water over the mixture. With a rubber spatula, use a folding motion of pressing down on the dough until it sticks together. Flatten the dough into a 4 to 6-inch disk. Wrap in plastic wrap and refrigerate for 45 minutes (or up to 2 days).

Step 3

Remove the dough from the refrigerator and roll it out on a generously floured mat or board to a 12-inch circle. Roll the dough around the rolling pin and unroll it into a 9-inch pie plate, leaving at least 1-inch overhang. Press the bottom of the crust into the plate gently. Leave the overhanging crust in place and refrigerate until dough is firm- 30 minutes.

Step 4

Trim the overhang to 1/2-inch beyond the lip of the pie plate. Fold the overhang under itself and flute the edges. Freeze the crust-lined pie plate for 20 minutes.

Step 5

Adjust the oven rack to the lowest position and place a rimmed baking sheet on that lower rack. Preheat the oven to 425 degrees F. Line the pie crust with aluminum foil and then fill it with pie weights. Place the pie crust on the heated baking sheet and bake for 17 minutes. Remove the pie weights and the foil and bake an additional 15 minutes. Let cool.

Step 6

In a large saucepan, whisk together the sugar, cornstarch and salt. Whisk in the cream until combined. Add the butter and cook over medium heat, whisking constantly, until the mixture is thick and large bubbles appear at the surface, 6 to 8 minutes. Continue to whisk 20 seconds longer. Off heat, whisk in the vanilla. Pour the custard into the baked pie crust and smooth the top with a rubber spatula. Let the pie cool completely, about 2 hours. Refrigerate the pie until cold, about 2 hours. Grate nutmeg over the pie and serve.