Double-Crust Pastry

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
• 3 tablespoons cold vegetable shortening or lard
• 4 to 5 tablespoons ice water

1. In a food processor, combine the flour and salt and pulse a few times to mix. Add the butter and shortening and process until the mixture is rough textured, with particles the size of peas.
2. Add 3 tablespoons of the ice water, 1 tablespoon at a time, pulsing briefly after each addition. Add another tablespoon of the water and pulse just until the dough begins to hold together. Add 1 more tablespoon of water if necessary.
3. Transfer the dough to a lightly floured surface and gather it into a ball, handling it as little as possible. Divide the dough in half. Pat the 2 pieces into disks, wrap in wax paper and refrigerate for at least 20 minutes or overnight before rolling out.

flour, salt, butter, cold vegetable shortening, water

Taken from www.myrecipes.com/recipe/double-crust-pastry-0 (may not work)