<p><font class="content">1. In a food processor, combine the flour,
sugar and salt and pulse several times. Add the vegetable shortening and
pulse 5 or 6 times, until the shortening is the size of peas. Add the
butter and pulse 5 or 6 times, until the butter is the size of peas.
Pour the ice water evenly over the top. Replace the lid and pulse 5 or 6
times, just until moistened.<br>
2. Transfer the pastry to a lightly floured work surface and knead
several times, just until it comes together. Divide the pastry in half
and pat it into two 6-inch disks; wrap the disks in plastic and
refrigerate until firm, at least 30 minutes, or overnight, or freeze.<br>
3. Work with 1 disk of pastry at a time. On a lightly floured
surface, gently tap the pastry with a rolling pin to flatten it
slightly. Dust lightly with flour and roll out the pastry to a 13
1/2-inch round 1/8 inch thick. To line a pie plate, roll the pastry
around the rolling pin, then unroll it over a 9- or 10-inch glass pie
plate.<br>
4. If making a double-crust pie, refrigerate the bottom crust
while you prepare the top. Roll out the second piece of pastry to a 13
1/2-inch round 1/8 inch thick. Transfer to a wax paper-lined baking
sheet. Using a 1/2-inch cutter, stamp out a vent hole in the center.</font></p><p><font class="content"><strike>I have no idea where this recipe came from, and it's not my preferred crust, but I seem to have misplaced <i>that</i> recipe.</strike><br></font></p>