Master Pie Crust

Directions

1. 1
   Cube butter into 1/4 or 3/8 inch pieces.
2. 2
   Place in small bowl and refrigerate.
3. 3
   Measure one 1/2 cup of vegetable shortening and refrigerate.
4. 4
   Mix salt in ice water and keep chilled in refrigerator.
5. 5
   In a food processor combine flour and sugar.
6. 6
   Pulse two or three times to mix well.
7. 7
   Add butter to processor and pulse several times.
8. 8
   Add shortening and pulse until the mixture looks coarse and pale yellow.
9. 9
   Place mixture into a large bowl and add three tablespoons of ice water.
10. 10
    Knead the dough and water mixture until a loose ball forms.
11. 11
    Add water one tablespoon at a time until mixture comes together.
12. 12
    Be careful not to over knead as this will make a less flaky crust.
13. 13
    Form pastry into a ball with your hands and divide into two pieces, one slightly larger than the other.
14. 14
    Press into small disks on a sheet of wax paper and refrigerate for at least 30 minutes.
15. 15
    Roll disks out on floured wax paper until the pastry is about 12 inches round and about 1/8 inch thick.
16. 16
    Transfer to pie pan.
17. 17
    Fill with fruit and add top crust.
18. 18
    Cut vents to allow steam to escape.