Glady's Pie Crust

Pie Crust for one 9-inch double crust or two 9-inch single crusts.

Ingredients

• 3 cups all purpose flour
• 1 1/2 tsp. salt
• 1 1/2 sticks unsalted butter (3/4 cup) cut into tablespoon sized pieces
• 6 tablespoons cold Crisco, cut into pieces
• 1/2 cup plus 1 tablespoon ice water

Instructions

1. Chill a food processor bowl and metal blade.
2. When measuring the flour, tap the measuring cup on the counter or on the side with a knife to get the air out for an accurate measure.
3. Put flour and salt into the bowl of a food processor and process briefly.
4. Add butter and shortening and pulse briefly about 8-10 times or until it looks like oatmeal.
5. With the machine running, add ice water in a slow stream just until the mixture comes together.
6. Do not process longer than 30 seconds.
7. I usually open the (stopped!) processor and pinch with my fingers to test, since I can't tell just by looking. If it does not hold together, add a little more water. Do not over water or over process.
8. Pour mixture into a large bowl and form with your hands into two large disks.
9. If you encounter a dry spot, sprinkle a little water.
10. Wrap in saran wrap and refrigerate at least 2 hours or overnight before rolling out.
11. Can be kept in the frige a few days or frozen.