CHRONICLE CLASSIC: BEST PIECRUST

This is The San Francisco Chronicle's Classic: Best way Piecrust from Chronicle staff writer Lynne Char Bennett, adapted from the "Fannie Farmer Baking Book" by Marion Cunningham. This is a recipe I have used for years and I am sharing it with you because it is simply the best :)

You Need:

1 1/2 cups of all-pupose flour
1/2 teaspoon kosher salt
1/4 cup vegetable shortening
1/4 cup unsalted butter, cut in small pieces
2-4 tablespoons of ice water
additional flour for rolling

Instructions:
Mix together the flour and salt in a bowl. Add the shortening and butter, and work it into the flour with your fingertips. Alternatively (and much easier) put it in a food processor and pulse until the mixture resembles fresh breadcrumbs.
Sprinkle in the water, 1 tablespoon at a time, stirring lightly with a fork after each addition. Use enough water so the dough holds together.
Form the dough into a ball and flatten the top to form a disk. Wrap the dough completely in plastic wrap and let it rest in the refrigerator for 45 minutes-1 hour.
Roll out the dough on a lightly floured surface between 2 sheets of waxed paper/baking paper until it is about 1/8 inch thick and 2 inches larger than your inverted pie pan.
Transfer the dough to the pan, then trim the edges to make about 1 inch overhang. Roll the edge under and crimp decoratively.
If the pie crust comes apart a little when you transfer don't panic; just patch it together (its not like anyone can see the bottom of a piecrust anyway..

If your filling recipe calls for a pre-baked shell, line the pastry with a piece of aluminum foil, shiny-side down. Fill with dried beans, rice or pie-weights. Bake in preheated oven 425 degrees f.  for 15 minutes, then remove the foil and beans. return the pie shell to the oven and bake for 10-15 minutes longer, rotating the pan a couple of times, until evenly browned.