1 c. all-purpose flour
2 tsp. sugar
2 tbsp. plus 1 tsp. ice water
1/4 tsp. salt
2 tbsp. plus 2 tsp. unsalted butter, chilled and cut into 1/2 inch cubes
3 tbsp. solid vegetable shortening, chilled and cut into pieces

In small bowl, combine flour and sugar. Stir ice water and salt together. Mound dry ingredients on work surface. Distribute butter and shortening evenly over flour. Using finger-tips, quickly rub butter into flour until butter is size of small peas.

Make well in center of mixture and add salt water. Using fingers, toss mixture until dough just begins to cling together. Using heel of hand, press half of dough at a time in a band about 3 inches across work surface until butter is almost thoroughly blended. Using pastry scraper, gather dough together. Form dough into small flat round and wrap in plastic. Refrigerate 1 hour until firm.

On lightly floured work surface with lightly floured rolling pin, roll chilled pastry into 12 inch circle. Brush off any flour clinging to surface of dough. Carefully roll dough onto rolling pin. Transfer pastry to buttered 9 inch pie plate and unroll. Gently ease to fit into plate. Using scissors or small knife, trim edge of pastry even with edge of pie plate or fold excess dough under and press to form raised edge. Flute or crimp as desired. Refrigerate pie shell 20 minutes until firm.

To make baked pie shell, pierce pie shell around edges and bottom, using tines of fork. Place lightly buttered sheet of foil over shell, buttered side down. Fill with pie weights, dried beans or uncooked rice. Bake in center of oven at 450 degrees for eight minutes or until crust is golden brown. Remove from oven and remove weights. Return crust to oven and bake 3 minutes longer. Cool on wire rack. Makes one (9 inch) pie shell.