Easy Pie Crust

• 1 cup all purpose flour
• 1/3 cup cake flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
• 2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
• 3 tablespoons (or more) ice water

1. Blend first 4 ingredients in processor.
2. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal.
3. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry.
4. Gather dough into ball; flatten into disk.
5. Wrap in plastic; refrigerate 1 hour.
6. (Can be made 2 days ahead.
7. Keep refrigerated.
8. Soften dough slightly at room temperature before rolling out.)
9. Roll out dough disk on floured surface to 12-inch round.
10. Transfer to 9-inch-diameter glass pie dish.
11. Fold crust edge under; crimp edge decoratively.

flour, cake flour, sugar, salt, butter, vegetable shortening, water

Taken from www.epicurious.com/recipes/food/views/easy-pie-crust-104325 (may not work)