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: Click on the ingredient links to learn the nutritional information for all the Emily's pie crust1 ingredients. The serving size for any ingredient in Emily's pie crust1 may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.)