Ingredients for single crust pie:
1 and 1/2 cups flour
1/2 tsp salt
1/4 cup butter
1/4 cup shortening
1 tsp vinegar
4 to 5 tablespoons ice-cold water

Ingredients for double crust pie:
2 cups flour
1 teaspoon salt
1/3 cup shortening
1/3 cup butter
1 tsp vinegar
5 to 7 tablespoons ice-cold water

Food processor method: in food processor, add flour, salt, butter (sliced in pieces), and shortening. Blend in food processor briefly, keeping small chunks of butter. Do not over-blend.
Put the butter/flour mixture in a large bowl. Stir in vinegar and water with a knife. Gather dough into a ball, adding more water if necessary. Roll out dough, place crust in refrigerator until ready to bake.

Additional notes:
• par-bake the bottom crust before filling for fruit or pumpkin pie by baking the empty shell at 400 degrees for about 5 minutes.

• brush the top crust or a lattice top with egg and sprinkle with a mixture of cinnamon and sugar before baking for fruit pies.

• Best tips for pie crust: keep everything well chilled and use ice cold water. Being able to see some larger chunks of butter as you are rolling it out also makes for a flakier crust.