1 1/2 cups flour
1/4 tsp. salt
1/4 cup cold butter, cubed
1/4 cup Crisco shortening
1 egg yolk1 tsp. vinegar
In large bowl, combine flour with salt. With pastry blender cut in butter and shortening until in fine crumbs. In 1 cup measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup.
Gradually sprinkle egg mixture over flour mixture, stirring briskly with a fork until pastry holds together. Press into disc shape; wrap in plastic wrap. Refrigerate for at least 1 hours or until chilled or up to 3 days.
*To make this recipe gluten free I substituted Tom Sawyer's brand gluten free flour mix and chilled for 3 hours. When you roll this crust out it will not have the same consistency as a regular pie crust, this one will be softer and require a bit more of your flour mix for dusting. It also sticks to your rolling surface so I have had to press it into the pie plate and form by hand. It seems that with the delicate process of rolling it out followed by the hand pressing I still end up with a beautifully flaky crust.
**I use pie weights while prebaking to prevent it from falling down in the oven. Bake at 425 for 8-14 minutes, or until lightly browned.