Whisk flour, sugar, and salt together for the crust in a bowl. cut in butter and shortening with a pastry blender until butter is pea-size.
Add ice water, stirring with a fork until dough comes together but is neither dry nor sticky. Wrap dough in plastic, flatten into a disk, and chill at least 30 minutes before rolling out. Preheat oven to 400 degrees with rack in the lower third; coat a nine inch pie plate with nonstick spray.
Roll dough out on lightly floured surface to about 1/8' thick. carefully fold into quarters and transfer to prepared pie plate. Trim all but 1" of dough from edge, then turn edge under and crimp. Freeze pie shell until firm, line with foil, and fill with beans or rice. Place pie plate on a baking sheet and bake until crust is set, 20-25 minutes.Remove foil and weights, then return crust to oven and bake until golden brown, about 10 minutes longer. Reduce oven temperature to 300 degrees.
Serving
Suggestions
Used with tangy lemon filling and brown sugar meringue
Originally Submitted
5/2/2008
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