Sift together the flour, sugar, and salt in a large mixing bowl. Add the butter and shortening and toss to coat the fats with flour. Using a pastry blender, cut the fats into the flour until the mixture resembles coarse meal with some pea-size particles. Position your hand at the far side of the bowl. Draw the blender toward the center while scraping it along the bottom of the bowl. Rotate the bowl with your free hand to keep the pastry blender in the same position. Do not turn or twist your wrist or the crumbs will become too sticky. Scrape the blender clean every so often. Break up larger particles of fat by pressing the blender straight down on them. Add the ice water, 1 tablespoon at a time, drizzling it around the rim of the bowl. Use a kitchen fork to push the mixture toward the center with each addition. Do this around the entire bowl. As more water is added, clumps of dough will form. They will become larger with each addition. Add the final tablespoon of water, a teaspoon at a time. Now feel the dough with your hand; it should feel cool and slightly moist. To determine if the mixture has enough water, gather some in your hand and press it against the bowl to see if it will hold together. If not, add more water sparingly, about 1 teaspoon at a time, adding only enough for it to form a mass. Too much liquid and/or overworking the dough will toughen it. With floured hands, press the dough against the side of the bowl, forming 2 balls. All of the crumbs should adhere to the balls and clean the bowl. If not, add a few drops of water. Flatten the balls into two 4- or 5-inch disks. Dust the disks generously with flour, then score with the side of your hand to relax the gluten. Cover with plastic wrap. Chill 30 minutes or longer before using.

Recipe

Walter, "Great Pies and Tarts" From the Tv Food Network - (Show # Cl-9130

Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net