Classic Pie Crust

11.25 oz. all-purpose flour (King Arthur or try pastry flour)
1 Tablespoon sugar
1/2 teaspoon salt
1/4 lb. unsalted butter
1/4 cup Crisco vegetable shortening
3 oz. water
2 teaspoons lemon juice (tenderizes and inhibits browning)

Put the flour, sugar, and salt in a food processor; pulse briefly to combine. Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds. Add the lemon juice and water. Pulse just until moist crumbs form. Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches in diameter. Wrap in plastic and refrigerate at least 1 hour or up to 1 day.

---------------------------------------

Method from Mean Chef...

Cut butter and Crisco into 1/2 inch pieces, put in a bowl and put in freezer.
Measure out water, add lemon juice and put in freezer.

Put flour, sugar and salt in food processor. Pulse to combine.
Have a cup of coffee while your fat and water gets real cold.

Add butter and Crisco to processor and pulse until fats are about the size of hazelnuts.
Check every 2-3 pulses to make sure. Some pieces a bit bigger is ok.

Add liquid and pulse until moist crumbs form.
It should NOT come together in a ball.
You should see some moist looking clumps of dough.

Dump it out into a cold stainless steel bowl.
Take out processor blade.
Gather the dough together in a ball, cut in half, and gently, but gently shape into 2 disks.
Wrap in plastic and refrigerate for at least 1 hour.
Each disk will make one 9" shell.

Take out dough, roll between floured parchment. It should be about 13-14 inches in diameter and 1/8 inch thick. Roll up on rolling pin and place over pie pan.

Gently, press dough into pie pan.
DO NOT STRETCH DOUGH.
Make your decorative Martha Stewart edge.
Then put in refrigerator for 1 hour.

Now you are ready to blind bake.

I ALWAYS at least partially blind bake crust.

Hope this helps.

---------------------------------------------

Source of recipe: Abby Dodge, Fine Cooking #29

This dough keeps in the freezer for 3 months. Yields enough dough for one 9-inch double-crust pie.

Recipe Link: http://www.finecooking.com/recipes/classic_pie_crust.aspx