| 1 | This is a good basic pie crust recipe from lindsey shere at chez panisse. |
| 2 | It is flaky and has a good butter flavor. |
| 3 | Mix the flour, salt and sugar in a bowl. |
| 4 | Cut the salted butter in pieces 1/3-inch thick and quickly cut them into the flour mixture until it is the texture of cornmeal. |
| 5 | You can do this with a pastry blender, with your hands by rubbing quickly and lightly between your fingers, or in an electric mixer or food processor. |
| 6 | Cut in the unsalted butter and the vegetable shortening until they are in larger pieces, about 1/8- to ?inch in diameter. |
| 7 | This helps to make the dough flaky. |
| 8 | Sprinkle in the 3 tablespoons ice water, tossing the dough lightly with a fork to moisten it evenly. |
| 9 | Use another teaspoon of water if necessary to make the dough hold together. |
| 10 | Stir the dough with the fork until it has come together in small lumps and there is no dry flour left. |
| 11 | Divide the dough in half and press it into two balls. |
| 12 | Be careful not to knead it--just squeeze it together. |
| 13 | Kneading activates the gluten, which makes the dough tough. |
| 14 | However, if the dough is crumbly, knead it together very briefly. |
| 15 | Wrap tightly in plastic and chill for at least 4 hours. |
| 16 | During this time, the enzymes in the flour will mellow the gluten to permit the water to be absorbed completely; this conditioning will help to prevent shrinkage and toughness later. |
| 17 | Makes enough for two 9-inch pie shells |
