Pie crust

• 2 1/2 cups flour • 1 teaspoon salt • 6 tablespoons butter • 3/4 cup vegetable shortening, chilled • 1/2 cup ice water

1. mix flour and salt together in a bowl 2. add ice to the bottom of a measuring cup and fill it with 1/2 cup water. set aside 3. grate frozen butter into bowl. add shortening and mix with pastry blender until mixture resembles coarse crumbs 4. add ice water slowly, mixing until dough forms. roll dough into two even balls and flatten each into a disc 5. cover with plastic wrap, and refrigerate dough for 2 hours (or freeze for 30 minutes) 6. remove first disc from wrap and roll out on floured surface until circle is ~1 inch larger than a 9 inch pie pan all the way around 7. put first disc into pie pan and press dough into sides and bottom of the pan. repeat rolling out process on the second disc to form the top of the crust 8. add filling to pan and place second disc on top. pinch edges of top and bottom together to seal in filling. and bake according to pie recipe instructions