Prep: 10 mins Chill: 2 hours Yield: 1 9- or 10-inch single-crust pie shell
1 1/4 cups all-purpose flour
4 Tbsp. cold unsalted butter, cut into small pieces
4 Tbsp. vegetable shortening, chilled
1/4 tsp. salt
Combine all ingredients in a food processor and pulse several times until mixture resembles coarse meal. With motor running, add 2 Tbsp. ice-cold water and process just until dough forms a ball. Add more water, 1 tsp. at a time, if dough is too dry. Press into a disk, wrap in plastic and refrigerate for at least 2 hours and up to 2 days before using.