Title: Chez panisse pastry crust
 Categories: Pies
      Yield: 2 Servings
 
      2 c  Unbleached all-purpose flour
    3/8 ts Salt
    1/8 ts Sugar
      5 tb Cold salted butter
  6 1/2 tb Cold unsalted butter
      3 tb Vegetable shortening
      3 tb Ice water; plus
      1 ts Ice water
 
  This is a good basic pie crust recipe from Lindsey Shere at Chez
  Panisse. It is flaky and has a good butter flavor.
  
  MIX THE FLOUR, SALT AND SUGAR in a bowl. Cut the salted butter in
  pieces 1/3-inch thick and quickly cut them into the flour mixture
  until it is the texture of cornmeal. You can do this with a pastry
  blender, with your hands by rubbing quickly and lightly between your
  fingers, or in an electric mixer or food processor. Cut in the
  unsalted butter and the vegetable shortening until they are in larger
  pieces, about 1/8- to 1/4-inch in diameter. This helps to make the
  dough flaky. Sprinkle in the 3 tablespoons ice water, tossing the
  dough lightly with a fork to moisten it evenly. Use another teaspoon
  of water if necessary to make the dough hold together. Stir the dough
  with the fork until it has come together in small lumps and there is
  no dry flour left. Divide the dough in half and press it into two
  balls. Be careful not to knead it--just squeeze it together. Kneading
  activates the gluten, which makes the dough tough. However, if the
  dough is crumbly, knead it together very briefly. Wrap tightly in
  plastic and chill for at least 4 hours. During this time, the enzymes
  in the flour will mellow the gluten to permit the water to be
  absorbed completely; this conditioning will help to prevent shrinkage
  and toughness later. Makes enough for two 9-inch pie shells.