Piecrust

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 3 tablespoons butter
• 2 tablespoons vegetable shortening
• 4 tablespoons ice water
• Cooking spray

1. Preheat oven to 400u0b0.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and salt in a bowl; cut in butter and vegetable shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).
3. Press mixture gently into a 4-inch circle on plastic wrap; cover. Chill for 15 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 13-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
4. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork; bake at 400u0b0 for 15 minutes. Cool on a wire rack.

flour, sugar, salt, butter, vegetable shortening, water, cooking spray

Taken from www.myrecipes.com/recipe/piecrust (may not work)