Pampered Chef's Pie Crust

This is for a 2 crust pie and is good for deep pie plates. I used the cooking time for the refrigerated time.

• Ready In: 1 hr
• Yields: 2 deep dish pie crusts

Ingredients

• 2 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄2 cup vegetable shortening
• 6  tablespoons  cold butter
• 5 -7  tablespoons  ice cold water

Directions

1. In a large bowl, combine the flour and salt, mixing well.
2. Cut in the shortening and butter until the crumbles are the pea size.
3. Sprinkle 1 tbps water over the flour mixture and gently mix with a fork. Continue adding tablespoons of water until moist enough to form a ball-do not over work the dough or it will get tough.
4. Form the dough into 2 balls and flatten to 1/2" thickness. Wrap in plastic wrap and refrigerate for 30 minutes.