Emily's pie crust1

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

Tip: For nutritional information on all the ingredients in Emily's pie crust1 just click on each ingredient name. Then adjust the serving size for any Emily's pie crust1 ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)