Place 1 cup of gluten-free baking mix and salt in a food processor and pulse until mixed.
Add the sliced margarine and shortening and process until the dough begins to collect in uneven clumps (about 15 seconds).
Add the remaining cup of flour and pulse until the dough is evenly distributed (4 to 6 quick pulses).
Place the the pie dough mix in a medium bowl.
You can place the vodka and water on ice to chill them. Pour cold vodka and water over the pie dough mixture and stir until it is well incorporated.
Press the dough into a ball, wrap in plastic wrap and refrigerate for an hour.
If you’re in a hurry, you can place it in the freezer for 20 – 30 minutes while you prepare the filling.