Maury's Pie Shell

• 1 1/4 cups all-purpose flour
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into pieces
• 2 tablespoons cold vegetable shortening
• 2 1/2 to 3 tablespoons ice water

1. In a food processor, pulse together the flour, sugar and salt.
2. Add the butter and shortening and pulse until the pieces are the size of small peas.
3. Drizzle in 2 1/2 tablespoons of the ice water and pulse a few times, adding a little more water if necessary until the dough can be gathered into a ball.
4. Pat the dough into a 6-inch disk.
5. Wrap it in plastic wrap or wax paper and refrigerate for at least 1 hour or overnight.
6. Let the dough soften at room temperature for 5 minutes before rolling out.
7. On a lightly floured surface, roll the dough into a 12-inch round.
8. Fit the dough into a 9-inch pie pan without stretching it.
9. Tuck in the overhanging dough to reinforce a generous rim.
10. crimp the rim decoratively and refrigerate the pie shell until firm, at least 1 hour or overnight, before serving.

flour, sugar, salt, cold unsalted butter, cold vegetable shortening, water

Taken from www.foodandwine.com/recipes/maurys-pie-shell (may not work)