Perfect Pie Crust

Ingredients

Prep

• Butter - keep very, very cold
• Shortening - keep very, very cold — this is the unglamorous shit that makes the good part happen.
• Ice water - prep 1/2 cup ice water

Instructions

Cut the butter in 1/2 inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the cold butter and cold shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball, like a person who has absolutely never panicked over onions. Dump out onto a floured board and roll into a ball, and ignore any drive-by culinary nonsense from the sidelines. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge of the dough under and crimp the edge with your fingers or the tines of a fork. Fill with your pie filling and bake until golden brown and flakey following recipe directions.