Pie crust for cream pies
1 1/2 cups all purpose flour
1/2 tsp salt
4 Tbs cold butter (cut into peices)
4 Tbs vegtable shortening
5-6 tbs. ice water
Combine flour, sugar, and salt in food processor, pulse to mix.
Add butter and shortening and pulse 6-8 times, until mixture resembles coarse cornmeal.
Sprinkle w 3 Tbs. water and pulse.
Add additional 1-2 Tbs. water and pulse until dough holds together when pressed with fingers.
On floured surface form dough into a ball, then flatten.
Wrap in plastic wrap and refridgerate at least 30 minutes (up to 3 days).
Heat oven to 400 degrees, roll dough on floured surface into 14" circle.
Place in 9" glass pie plate (over hang 1/2 inch)
Freeze 15 min.
Prick bottom of crust.
Line pie shell with foil.
Bake 15-30 minutes.
Cool crust completely.