• 2/12 cup all purpose flour
• 1/3 cup butter chilled
• 1/3 cup shortening at room temp.
• 2 tablespoons sugar
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 5 tablespoons ice cold water
• 1 tablespoon lemon juice.

1. Combine water and lemon juice and place in freezer for a few minutes.
2. In a food processor put flour, salt, sugar and baking powder and pulse a couple of times to combine ingredients.
3. Cut the shortening into pieces and add to the dry ingredients.
4. Turn food processor on high and run until there are no more visible lumps of margarine.
5. Cut the butter into ½ “ squares then add to food processor.
6. Pulse until the butter is turned into pea sized chunks.
7. Pour the dough into a bowl and slowly add the water/lemon a tablespoon at a time.
8. Alternately the water can be put into a spray bottle and sprayed to coat the dough.
9. Gently toss the dough as you add the water.
10. Once the dough is able to hold together, form two balls and let rest in the fridge for a half an hour.
11. The final result is a crust that is short and tender with nice layers created by the butter
12. lumps.

Let me begin by saying that I generally suck when I try to make a pie crust. I haven’t tried to make a pie for the last 10 years because I am just not happy with the method of preparation or the finished results. I could never get my dough to hold together properly. It was either to crumbly or to the other extreme, mushy and sticky. I combined the technique I saw on Good Eats with a traditional recipe. To show what an idiot I am,I just realized that I can't apparently read my own writing. Ergo I put 3/4 cup of butter and shortening when the correct amount is 1/3 cup of each. So sorry for the inconvenience.