• In a large mixing bowl, add the flour, sugar, salt, butter and vegetable shortening.
• Using a pastry cutter, cut the butter and shortening into the flour until there are loose crumbs and some pea sized clumps of butter/shortening.
• Add ice water and mix with your hands in a rolling motion. If dry, add 1 tablespoon of water at a time, until evenly moistened throughout but still crumbly.
• Gather the dough into a ball, pat into a disk.
• Cut the dough in half and make 2 disks. Wrap in plastic and refrigerate. Chill for at least 30 minutes.
• Add flour to your board and to the top of the pie crust.
• Roll from the center outward, flip, add more flour, and repeat until you have a crust about 2 inches bigger than your pie plate.
• Carefully fold the dough into quarters, being carefully not to crease it and add to the bottom of the plate.

For Filled Pies

• Fill the pie, and repeat the same process for the top crust.
• Cut off the excess dough leaving about a 1/2 inch below the pie plate. Fold the top crust under the bottom crust to create a seal. Then crimp with a fork, or flute using your fingers. Use excess dough to fill in areas that may have become thin.
• If you are going to bake your pie right away, cut 4-5 slits in the top of the crust in order to let out the stream. Continue on with your baking directions.

For Pies that Require Blind Baking

• Bake in a preheated oven at 350 degrees for 12-15 minutes or until the pie is starts to turn brown. Then continue on with your baking directions.