Makes two crusts for a double-crust pie

Ingredients 

2 cups all-purpose flour

14 tablespoons cold unsalted butter, cut into pieces

1 tablespoon cold vegetable shortening

1/2  teaspoon salt

1/2 teaspoon sugar

1/2 cup ice water, divided

Instructions

Combine flour, butter, shortening, salt, and sugar in a food processor. Pulse together until the mixture is crumbly and butter is broken into pieces no smaller than the size of a pea. 

Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water and pulse 1 or 2 more times, mixing until just before the dough forms a ball.

Empty the mixture onto a work surface and form it into a ball. Do not knead. Cut in half to create two smaller balls. Wrap each ball tightly in plastic wrap, flatten into a disc about 3/4 inch thick, and seal any cracks that form along the edges. 

Refrigerate until ready to use, up to 2 days.

• This recipe originates from a turkey pot pie recipe that, if I remember correctly, was based on a pie crust recipe by Julia Child.