Yield: 1 - 9 inch single pie crust.

• No food processor? Simply cut the butter and shortening into the flour mixture with a pastry cutter or fork. Add the water and mix lightly with the fork or pastry cutter until shaggy. Use your hands to form a disc, wrap, and chill until ready to use. 
• Use very cold ingredients to yield the flakiest pie crust.
• I roll out the dough between two very lightly floured sheets of wax paper to prevent sticking. Don't over-work the dough!
• Be sure to chill the dough for at least an hour before rolling out and for at least 15-20 minutes after placing in the pie dish. 
• The best way to transfer the rolled dough to a pie plate or sheet pan is to carefully roll it onto your rolling pin (like a roll of paper towels) and then move over to your sheet pan and unroll it gently. Start at one end and unroll it as you move to the other side. Allow it to drape and fall into the pan, don't pull it taut.
• If blind baking your crust, line the pie shell with non-stick foil or parchment and fill with pie weights, dried beans, or rice. The beans, rice, and weights can be cooled, stored and used again and again.
• Be sure to lightly pierce the bottom with a fork to prevent bubbling.
• Gather and re-roll buttery pie crust scraps for decorating. Mini cookie cutters (i.e. flowers, leaves, snowflakes) can be used to pop out pretty shapes.