2 1/4 cups flour
1/2 cold butter
8 T shortening
4-5 T ice water
In a food processor (or large bowl) mix together flour, sugar and salt. Scatter pieces of cold butter over the flour mixtures. Cut in butter by doing 1 second pulses with the food processor. Add shortening. Continue pulsing the food processor until coarse pale yellow crumbs form. Slowly add ice water one tablespoon at a time until a ball of dough forms. Turn out onto a large piece of either press n' seal or saran wrap. Form into a ball. Divide into two equal pieces. Wrap each piece in press n' seal. Refrigerate for at least 30 minutes before rolling out.
Tip: When working with dough, work with it on press n' seal or saran wrap on the bottom instead of flour. Only lightly flour your rolling pin to keep dough from sticking. Once rolled out to desired thickness, place (while still on press n' seal) back in the refrigerator for at least 15 min. Turn out into pie dish and peal off press n' seal. It will transfer perfectly every time and keep your counter top much cleaner!!!