Maury's Pie Shell

Directions

1. 1
   In a food processor, pulse together the flour, sugar and salt.
2. 2
   Add the butter and shortening and pulse until the pieces are the size of small peas.
3. 3
   Drizzle in 2 1/2 tablespoons of the ice water and pulse a few times, adding a little more water if necessary until the dough can be gathered into a ball.
4. 4
   Pat the dough into a 6-inch disk.
5. 5
   Wrap it in plastic wrap or wax paper and refrigerate for at least 1 hour or overnight.
6. 6
   Let the dough soften at room temperature for 5 minutes before rolling out.
7. 7
   On a lightly floured surface, roll the dough into a 12-inch round.
8. 8
   Fit the dough into a 9-inch pie pan without stretching it.
9. 9
   Tuck in the overhanging dough to reinforce a generous rim.
10. 10
    crimp the rim decoratively and refrigerate the pie shell until firm, at least 1 hour or overnight, before serving.