For a 1 crust pie:
1 1/2 cups all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
1/3 cup of shortening (solid, chilled and cubed)
1/4 cup butter (cubed and chilled)
4 tablespoons Ice Water
For a 2 crust pie:
2 1/2 cups all purpose flour
2 teaspoon sugar
1 teaspoon salt
1/2 cup of shortening (solid, chilled and cubed)
1/3 cup butter (cubed and chilled)
7 tablespoons Ice Water
In the bowl of your food processor (fitted with the steel-knife blade) combine the dry ingredients and use pulse to fully incorporate them. Add in the shortening and butter. Pulse until the mixture is evenly combined and resembles coarse meal.
Sprinkle water over the dough and pulse just until the dough begins to cling together. If the dough seems dry and/or crumbly, add another tablespoon of water and pulse again, just until dough begins to cling together.
Roll the dough and bake according to the directions on the pie recipe you are making.
Shape dough into a 5 inch disc (or 2 discs for a 2 pie crust.