A terrific all-purpose pie crust from Elinor Klivans. Use it during the hol-iday season and all year long.

Makes one 9-inch crust.

INGREDIENTS

  • 1 1/3cups all purpose flour
  • 1tablespoon sugar
  • 1/2teaspoon salt
  • 6tablespoons (3/4 stick) chilled unsalted butter, cut into1/2-inch pieces
  • 2tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
  • 3tablespoons (or more) ice water

    DIRECTIONS

    Mix flour, sugar and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.

    Roll out dough on lightly floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Can be prepared 2 days ahead. Cover and refrigerate.)