Grandma Willie's Perfect Pie Crust
2 1/2 cups all-purpose flour
1 1/4 teaspoon sea salt
6 tablespoons cold Braum's unsalted butter, cut into cubes
3/4 cup chilled Crisco shortening
1/2 cup ice water (more may be needed)
Combine the flour and sea salt in a medium sized bowl. Using a fork or a pastry blender cut in the cold butter and shortening till the flour mixture forms pea sized granules. No large chunks of shortening or butter should be evident in the mixture. Now, slowly stir in the ice water with a spatula till a ball forms. More water might be needed. Turn the dough out onto a a floured work surface till the dough is no longer sticky but smooth. Do not overwork the dough! Divide the dough into 2 equal balls and flatten slightly. Wrap the dough disks in plastic wrap and chill in the refrigerator for 3 hours.
Yield: 2 crusts