1 1/2 c. flour
1 T. sugar (if using for desserts)
1 tsp. salt
5 T. cold butter, cut into pieces
4 T. cold solid vegetable shortening (Crisco)
3 1/2 to 4 1/2 T. ice water
Put the flour, sugar (for dessert pie crusts only), and salt in food processor fitted with steel blade (you can also use a mixer - Bosch- with steel whisk-like beaters), pulse briefly to mix.
Scatter the butter over the flour mixture and pulse 5 times at 1 second intervals (until the butter is mixed well, kind of crumbly). Add the shortening in small pieces (one T. at a time) and pulse about 4 more times at 1-second intervals. The texture should resemble coarse meal.
Sprinkle 3 1/2 T. water over the mixture until when you pinch it it sticks together, if you need to add more water, do it 1/2 T. at a time pulsing in between each addition. (I put in almost 4 T. and it was still a little too dry, may be because we live in a desert) When the dough holds together when pinched, it's ready. Don't let it form a ball in the processor. (That's why Bosch's are better!)
Transfer the dough to a large sheet of plastic wrap. Pressing gently, form the dough into a 5-inch disk. Wrap in plastic wrap and refridgerate for at least 45 minutes, preferably overnight. At this point, the dough may be refridgerated for up to 2 days or frozen for up to 3 months.
from Bride & Groom's First and Forever Cookbook
If you have extra pie crust after you've used all you need for your recipe make Cinnamon Sticks! I remember when I was a girl my mom would make them all the time.
There is a disclaimer, with this specific recipe if you make it without the sugar for a potpie, perhaps; don't forget to add sugar to the extras before making these cookies!! It's nasty if you forget it...
1 1/2 c. flour