1-1/2 cups all-purpose flour
1 tablespoon cold shortening, cut into small pieces
1/2; cup (1 stick) butter, frozen and cut into small pieces
1/4 teaspoon salt
1/4 cup cold water
Place all ingredients in a food processor and process until the dough holds together and starts to form a ball, about 25 seconds. Do not overmix. Gather into a ball and shape into a 6-inch disk. Wrap in plastic wrap and chill in the refrigerator 1 hour or longer.
Preheat oven to 450 degrees. Place dough on a lightly floured surface and with a lightly floured rolling pin, roll dough from the center out to the edges, changing the direction with each roll, until the circle is 1/8 inch thick and about 1 inch larger than the pie plate. Fold the dough loosely in half and transfer to pie plate. Unfold and press gently against pie plate to remove air bubbles. Fold edge under and flute. Prick the bottom with a fork 5 or 6 times and bake until lightly browned, 12 to 15 minutes. Cool on a rack.
NOTE: If using pie shell for a quiche, do not prick. Bake 8 to 10 minutes at 450 degrees F and cool slightly before adding the filling.
Makes a crust for a 9- or 10-inch pie.