Pie Dough Recipe

1 3/4 C. All Purpose Flour
1/4 t. Salt
3 T. Sugar
1/2 C. Butter, chilled and cut into small pieces
1/2 C. Shortening
1/2 C. Ice-Cold Water

Chill all ingredients for at least 10 minutes before mixing. 
Mix flour, sugar and salt. 
Add butter and work mixture until ingredients form pea-size balls.
Slowly add water and continue to mix until dough forms into a ball.  (Do not overmix)
Cover in plastic wrap and chill for 1 hour before rolling.
Roll, place in pie plate and prepare pie filling according to your pie recipe. 

Makes Two 9″ pie crusts.

Pie Crust Tips
- Refrigerate all ingredients prior to making the dough
-Use All Purpose Flour, Bread Flour has too much gluten to make a tender crust and Cake Flour is too soft. 
-Shortening produces the most tender crust.  You can use half butter if you prefer the flavor.
-All liquids should be ice cold
-To prevent a soggy crust, refrigerate for 15 minutes before filling or seal by brushing with slightly beat egg white.