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1
In a mixing bowl, sift together flour and salt.
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2
Using a pastry cutter, blend in butter and shortening until the mixture resembles coarse crumbs.
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3
Add ice water gradually, stirring with a fork until dough forms.
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4
Remove dough to a lightly floured surface and knead until dough is smooth.
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5
Pat dough down into a flat disk about 3/4 inch thick, wrap in plastic wrap and refrigerate for at least 1 hour to chill.
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6
Place a large piece of parchment or wax paper on a flat surface and dust lightly with flour.
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7
Place the dough disk on the paper and roll out to a 13 inch round and about 1/8 inch thick.
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8
Carefully lift the paper into a 9 inch pie plate and slide the rolled dough into the plate and press dough to cover the bottom and form up the sides of the plate.
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9
Crimp the edges in a decorative pattern.
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10
Using a fork, pierce the bottom and sides all over so that the crust does not puff up when baking.
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11
Place a sheet of aluminum foil inside the formed dough crust and fill with dried beans or peas as a weight.
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12
Place the pie shell in the refrigerator for at least 30 minutes to chill.
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13
Preheat oven to 375F.
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14
Remove pie shell from fridge with the beans and bake for 20 minutes.
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15
Remove beans and foil and continue to bake for another 20 minutes or until the pastry is golden and crisp.
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16
Cool on a wire rack.
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17
Continue with whatever filling you decide to use.
