As Easy as Pie Crust

2#189; cup all-purpose flour, bleached preferred 2 tablespoons sugar 1 teaspoon salt #189; cup cold unsalted butter, cut into small cubes #189; cup shortening, cut into small cubes #189; cup cold apple cider or juice, dividedIn a large bowl whisk flour, sugar and salt until combined. Add cubed butter and shortening and gently stir with fork until cubes are coated with flour.Using pastry blender, cut butter and shortening into flour until mixture resembles small crumbs. Turn bowl in circular motions while scraping bowl well. (Alternatively, use food processor; pulsing dry ingredients at 10 second intervals. Turn mixture into large bowl.)Pour #188; cup cold cider over flour mixture and stir with fork to moisten. Sprinkle in remaining cider 1 tablespoon at a time, using fork to reach dry portions at bottom of bowl. Let mixture stand 1 minute to absorb liquid.Gently press dough together using hands or scraper. Turn onto floured surface and form into flat disc.Cut into two equal portions for two, 9-inch single crusts. For a double-crust pie, cut one portion slightly larger than the other.Wrap each dough piece in plastic wrap and smooth top and edges. Chill at least 30 minutes before rolling and shaping. Dough can be kept up to 5 days, tightly wrapped and refrigerated.Makes enough for a double-crust pie. Serves nine.Baker's hint: Substitute #189; cup and 2#189; teaspoon vinegar for the cider.Nutrition values per serving: 301 calories, 20 g fat (8 g saturated), 28 g carbohydrates, 1 g fiber, 3 g protein, 25 mg cholesterol, 215 mg sodium.