Nadine's Pie Pastry

Makes 2 crusts.

2 cups flour
1/2 teaspoon salt
1/3 cup butter
1/3 cup shortening
4 to 5 tablespoons cold water

1. Sift flour with salt* into a bowl. Cut in fat with a pastry blender (or 2 round-bladed knives, using one in each hand). As soon as the pieces of fat are well-coated with flour, rub in with fingertips until the mixture looks like fine crumbs.

2. Make a well in the center, pour in 4 tablespoons water and mix quickly with a knife. Press together with fingers and add more water if necessary** to give a firm, not sticky, dough.

3. Turn onto a floured board and knead dough lightly for a few seconds until smooth. Wrap in wax paper, plastic wrap or a plastic bag and chill 30 minutes before using.***

* I never actually sift the flour, I just add the salt to the flour and mix it in the bowl.

** Sometimes I end up adding 6 total tablespoons.

*** Don't skip the chilling! This step is critical!