Pie Crust by Lori Devening

2 cups flour
4 Tablespoons butter
4 Tablespoons shortening
1/2 teaspoon salt
1/2 cup ice water

Place butter(should not be liquid), shortening, salt & flour in a bowl. Blend with a pastry knife. Add just a small amount of water at a time. Shape dough into a ball. Wrap in wax paper. Refrigerate for 2 hours. Then rollout to crust.

NOTE this can be stored in refrigerator for up to 1 week.
DO NOT----grease baking dish when making pie.