LIGHT AND FLAKY PIE CRUST

"If you have a food processor and the ingredients on hand, this is simply the best pie crust you can make. Once you do it a few times, you can make it in a snap. You can even make a few batches in advance and keep it in the freezer. It is important to have all of the ingredients measured and ready to go before you start. The recipe and technique were originally developed by Julia Child, and perfected by my sister Carrie. Use it for pies, tarts, or other pastry-wrapped goodies."

1 1/2 cups unbleached all-purpose flour
1/2 cup cake flour
1/2 teaspoon salt
1 1/2 sticks butter, chilled and diced
1/4 cup shortening, chilled
1/2 cup ice water

In the bowl of a food processor fitted with the metal chopping blade, place the flours and salt. Pulse on and off a couple of times to blend.

Add the chilled butter and pulse 5 or 6 more times until the mixture resembles coarse crumbs.

Add the vegetable shortening, turn on the processor and quickly pour the ice water down the feed tube. Stop the machine. Pulse once or twice until the dough begins to bunch up. Remove the lid and feel the dough. It should hold together if you squeeze it between your fingers.

Turn the whole thing out onto a lightly floured counter and gently mush it together with the palm of your hand to form a smooth, soft dough. Do not overwork it or you will develop the gluten too much and melt the butter, which will result in a tough, less flaky dough.

Form the dough into two equal circles, wrap in plastic and chill for about 1 hour before using. (If you don't have the time, you can work with the dough very gently and with a lot of excess flour while rolling it out, but the result won't be as good.) At this point the dough can be kept in the refrigerator for up to 2 days or frozen for 2-3 months.

Roll out the dough according to the recipe for the pie, tart, or quiche, or whatever you are making.

Makes pastry for 2 (9-inch) pie crusts
Source: Cook Something by Mitchell Davis