Perfect Pie Crust

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Yield: 2 single crusts
Total Time: 15 mins
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    2 1/2  cups 
    all-purpose flour
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    1   teaspoon 
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    1   tablespoon 
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    12   tablespoons 
    cold unsalted butter, cut into pieces
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    1/4  cup 
    chilled shortening
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    1   tablespoon 
    white vinegar
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    1/2  cup 
    very cold water

In a food processor pulse together flour, salt and sugar. Add butter and shortening. Pulse 8 to 10 times or until mixture resembles coarse crumbs and some of the butter is pea-size. (Alternately, combine in a bowl using a pastry blender or a fork.)
Combine vinegar with cold water. While pulsing crumb mixture in processor, drizzle in just enough water moisture to form dough, 1/3 to 1/2 cup. (dough will hold together when you pinch it.) Halve dough, wrap in plastic wrap and press into disks. Chill for 1 hr or until read to use. May be frozen for up to 2 months.
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