|Unbleached all purpose flour||2 1⁄2 Cup (40 tbs)|
|Granulated sugar||2 Teaspoon|
|Sweet butter||8 Tablespoon, chilled (1 Stick)|
|Vegetable shortening||6 Tablespoon, chilled|
|Ice water||6 Tablespoon (Adjust Quantity As Needed)|
Sift flour, sugar and salt into a mixing bowl.
Add chilled butter and shortening.
Working quickly and using your fingertips or a pastry blender, rub or cut fat into dry ingredients until the mixture resembles coarse meal.
Sprinkle on ice water, 2 to 3 tablespoons at a time, and toss with a fork.
Turn dough out onto your work surface and, using the heel of your hand, smear dough away from you, about 1/4 cup at a time.
Scrape it up into a ball and wrap in wax paper.
Chill in refrigerator for 2 hours.
Roll dough out to 1/4 inch thickness on a floured work surface.
Line a 9-inch pie plate with half of the dough.
Crimp edges for a single-crust pie.
For prebaking, line dough in the pie plate with foil and fill with beans or rice.
Bake in a 425Â°F. oven for 8 minutes, then remove beans and lining.
Prick bottom of dough with a fork and return pie plate to oven to 10 to 13 minutes longer, or until crust is golden brown.