Makes 2 9" crusts (top and bottom for an apple pie, for example)

Mix in a large bowl:
2 c flour (wheat or white work - white will be a smoother crust)
1 tsp salt
1 TB sugar

Then cut in using a dough blender:

6 TB frozen butter
6 TB cold shortening (can substitute more butter)
ice water - dash a few drops at a time in by hand until dough forms a crumbly ball

Wrap the ball in plastic wrap, and refrigerate or freeze for at least 10 minutes before rolling out. (I normally refrigerate, I freeze if I had to work it too much and the butter has softened)

Note: margarine is evil. Always, but especially for this recipe. Good, sweet cream, unsalted butter is the only option; it's a pie, not a diet food.

The trick to the frozen butter (might work on toxicfur's hippy shortening, too) is to run it through a blender, food processor, or cheese grater. No, I'm not kidding. You don't actually want it to combine with the dry ingredients - you just want it mixed thoroughly. Let it combine in the pie plate in the oven. (I've been known to use frozen butter to do this, then taken the pile of butter crumbs and frozen them again. You DO NOT want that butter melted or combined before it goes in the oven!)

This recipe, with that process, never fails to turn out a light, buttery, many-layered pastry crust. Perfect for fruit pies - I like a denser crust for meringues and creme pies, graham cracker for cheesecakes and such.

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