0 crust: 1 1/2 cups plus 2 tablespoons bleached all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 6 tablespoons *1 stick* of unsalted butter cut into 1/4 inch pieces and chilled 2 tablespoons vegetable shortening chilled 3 table spoons ice water or as needed the crust is easy - i usually double this recipe and it works out fine. tips: mix dry ingredients and work in butter & shortening until crumbly. don't over mix! i end up using more than 3 tablespoons of water to combine ingredients - it's closer to 6-8. you want the dough to come together and be solid, but not to wet or dry. once you can work it into a ball, *don't over kneed it!*, use a plastic zip lock to seal it up and let it rest in the fridge for at least 30 minutes and up to 2 days.