I discovered this awesome pie dough in a library book last summer. I thought I would share it. It is nice and flaky...yum.
2 1/2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, chilled and cut into 1" pieces
4 Tbs vegetable shortening chilled
3-4 Tbs ice cold water
Mix flour and salt together evenly with a fork or food processor. (I used our kitchen aid) Add butter to bowl working it into the flour. Add the vegetable shortening, working it in until the mixture resembles cornmeal. Sprinkle the ice water over the flour mixture and mix several times. Dump the entire mixture onto a work surface and finish mixing. Do not overwork the dough. Form a ball. Cover with plastic wrap and chill for 30 minutes. Roll out on a lightly floured surface. Makes two 8" pie crusts. Of course you then bake in the oven for whatever the pie calls for.
The pumpkin pie calls for baking at 425 degrees for 15 min then at 350 degrees for about 45 min until the knife in the filling comes out clean. The two different temperatures is a key here. It works out beautifully.