1. In a bowl, mix unbleached or regular all-purpose flour and salt.
Add 3 tablespoons cold butter or margarine, cut into chunks, and
3 tablespoons cold solid shortening, cut into chunks (or omit butter
and use 6 tablespoons shortening). With a pastry blender or your
fingers, cut in the fats or rub with your fingers until mixture
forms pea-size crumbs.
2. Sprinkle 3 tablespoons cold water over crumbs and mix with your
hands until evenly moistened. Gently squeeze about 1/4 cup of the
dough into a ball; if it won't hold together, crumble lump back
into bowl, sprinkle with 1 more tablespoon water, and mix again
until evenly moistened.
3. With lightly floured hands, form dough into a ball. Dust ball
lightly with flour; flatten into a round about 3/4 inch thick, pressing
edges to make smooth.
4. On a lightly floured surface, with a lightly floured rolling
pin, roll dough firmly but gently in short strokes from the center
outward to form a round 1/8 inch thick and about 12 inches wide;
lift and turn dough occasionally, dusting underneath with more flour.
If edges split while rolling, press them back toward the center
to make smooth.
5. Fold dough round in half, lift gently without stretching, and
lay folded edge across the center of a 9-inch pie pan. Unfold and
ease dough into pan. Trim edge evenly 1 inch beyond pan rim; reserve
scraps for other uses or discard. Fold edge under itself flush with
rim; flute decoratively. Cover crust and chill until ready to use.
NUTRITION PER SERVING
CALORIES 143(59% from fat); FAT 9.3g (sat 3.9g); PROTEIN 1.8g; CHOLESTEROL
12mg; SODIUM 116mg; FIBER 0.5g; CARBOHYDRATE 13g