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["Crust", "- will be more tender if you use minimum amount of water and don't work dough too much. Can be made the day ahead and kept in refrigerator or frozen for several weeks", "", "- In a medium mixing bowl, combine the flour, sugar and salt. Cut the butter and shortening into the flour mixture until most pieces are the size of oatmeal (don't worry if there are some larger pieces).", "- Add the ice water slowly to the dough, tossing with a fork. Continue adding water just until the dough holds together when pressed into the bowl. Turn the dough out onto a lightly floured board and form into two balls. Wrap tightly in plastic wrap, flatten slightly, and refrigerate for at least 30 minutes before rolling out.", "", "- Preheat oven to 425 Degrees", "", "- Roll out half of the dough to fit a 9-inch pie plate, about 1/8 inch thick (wrap & freexe any unused dough).", "- Fit the dough carefully into the pie plate and trim the dough to about 1/2 beyond the edge of the plate to allow for shinkage during baking. Fold the excees dough under and make a decorative edge by pinching the dough between your thumb and forefinger.", "- Prick the sides and botton of the shell with a fork. Place the formed shell in the freezer for 15 minutes to allow the dough to firm up and become less elastic. Line the pie shell with heavy buttered foil. You can also, add ""baking beans"" to hold the foil close to the dough during baking.", "- Bake for about 15 minutes, until the shell is set and not yet browned. Remove the foil and continue baking until the shell is lightly browned, approximately 5 - 10 minutes.", "_____________________________"]
