ALL PURPOSE PIE CRUST
2 Cups Flour
1 Teaspoon Salt
1 Tablespoon sugar
6 Tablespoons butter at room temperature
6 Tablespoons shortening at room temperature
3 to 4 tablespoons ice water
In large bowl, mix together flour, salt and sugar. Cut butter and shortening into the flour mixture with a pastry blender or fork, until the mixture resembles baby peas. Sprinkle water over mixture, 1 tablespoon at a time and blend with a fork. Repeat until the dough is moist enough to come together. Gather dough into a ball, knead 5 second, then cut into two pieces. Flatten each piece slightly and shape into a disk. Wrap each piece in plastic wrap; chill 20 min. Yield: 2 crusts.
This should be enough for a 9 or 10 inch single crust. You can save the other crust in the freezer for at least a month. Temperatures for baking the crusts will vary depending what you kind of pie your are making. Follow your recipe instructions for that. I like prefer using 400 degrees on a single crust pie which will be baked and filled with a pre-cooked chiffon or custard filling. Double crusted fruit and other pies call for different temperatures.