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1
In the work bowl of a food processor fitted with the metal blade, combine the flour and salt, then add the vegetable shortening and butter.
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2
Process until the mixture resembles coarse meal, 8 to 10 seconds.
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3
With the processor on pulse, add enough of the ice water, 1 tablespoon at a time, until the dough holds together without being sticky or crumbly.
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4
Shape the dough into a disk and wrap in plastic wrap.
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5
Chill until firm and the moisture has distributed evenly, about 30 minutes.
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6
Flour a clean work surface and a rolling pin.
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7
(If making a double crust pie or 2 pie shells, work with one disk at a time, keeping the second disk chilled.)
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8
Place a dough disk in the center of the floured surface.
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9
Starting in the center of the dough, roll to, but not over, the upper edge of the dough.
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10
Return to the center, and roll down to, but not over, the lower edge.
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11
Lift the dough, give it a quarter turn, and lay it on the work surface.
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12
Continue rolling, repeating the quarter turns, until you have a disk about 1/8 inch thick.
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13
Ease the pastry into a 9-inch pie plate.
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14
Trim 1 inch larger than the diameter of the pie plate; fold the overhanging pastry under itself along the rim of the plate.
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15
For a simple decorative edge, press the tines of a fork around the folded pastry.
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16
To make a fluted edge, using both your finger and thumb, pinch and crimp the folded dough.
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17
Chill until firm, about 30 minutes.
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18
To blind bake, see directions on page 64.
