I like this crust recipe because it uses a combination of shortening and butter. Recipes that call for all shortening give you a nice and flaky crust, but recipes that call for all butter give you a rich, melt-in-your-mouth texture - not so much flaky. This recipe give you a little of both!
2 tsp. sugar
¾ tsp. salt
½ C. shortening, chilled
½ C. butter, chilled
8-10 T. cold water
In a medium bowl stir together flour, sugar, and salt.
Using a pastry blender, cut in the shortening and butter until mixture resembles pea-sized crumbs. Tossing the mixture quickly and lightly with a fork, sprinkle in the water, one Tablespoon at a time, until dough holds together when lightly pressed.
Gather dough into a ball. Divide in half. Cover with plastic wrap (I just put each ball into a bread bag and press it) and form into a disk; chill about 30 minutes.
Keep one disk refrigerated while you roll out the other disk.
Cut off any extra dough. Fold under and press the edges, then decorate (with scallops or curves, etc.) as desired. Keep refrigerated until ready to use. Continue as directed in individual recipes.