Basic Pie Crust

2½ cups all-purpose flour

1 teaspoon sugar

1 teaspoon salt

1 cup (2 sticks) unsalted butter, chilled and cut into cubes

¼ cup vegetable shortening

About 1/3 cup plus 1 tablespoons ice water

1½ tablespoons ice water

Using a rubber spatula, thoroughly mix in a large bowl, flour, sugar and salt. Working quickly to prevent softening, cut butter into ¼-inch pieces. Add the butter to the dry ingredients. Using a pastry blender chop the butter into pea size pieces and add the vegetable shortening. With a few quick swipes of the pastry blender, cut shortening into large chunks and distribute throughout the bowl. Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea size pieces. Do not let the mixture soften and begin to clump; it must remain dry and powdery. Drizzle ice water over the mixture. Cut with the blade side of a rubber spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water; if they do not, drizzle remaining water over the top. Cut in the water, then press with your hands until the dough coheres. The dough should look rough not smooth. Divide the dough in half and press each half into a round, flat disk, and wrap tightly in plastic. Refrigerate for 30 minutes, or up to 2 days before rolling. The dough can also be wrapped airtight and frozen up to 6 months; thaw completely before rolling.

Makes enough dough for one double-crust pie