Categories: Pies 
      Yield: 2 servings 
  
  2 1/4 c  Flour, all-purpose                  2 tb Butter or margarine, chilled 
    3/4 c  Shortening, well chilled            5 tb Or 6 water, well chilled 
  
  Sift flour and salt into bowl.  Cut shortening and butter into 4 to 5 
  pieces and drop into bowl.  Attach bowl and flat beater.  Turn to Stir 
  Speed and cut shortening into flour until particles are size of small 
  peas, about 30 seconds. 
  Add water, a tablespoon at a time, until all particles are moistened.  Use 
  only enough water to make pastry form a ball.  Watch dough closely as 
  over mixing will result in a tough crust. 
  Chill in refrigerator 15 minutes.  Roll to 1/8-inch thickness between 
  pieces of waxed paper.  Fold pastry into quarters; ease into pie plate and 
  unfold, pressing firmly against bottom and side.  Trim and crimp edges. 
  Fill and bake as desired. 
  Yield: Two 8 or 9-inch single crust or one 8 or 9-inch double crust. 
  For Baked Pastry Shell: Prick sides and bottom with fork.  Bake at 450F 
  for 8 to 10 minutes until light brown.  Cool completely before filling. 
  HINT: I also chill the wax paper and rolling pin. 
  KITCHENAID COOK BOOK   -   jean hores