Instructions: 1. Mix flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal.

2. Add 3 tablespoons water and process until moist clumps form. If dough is too dry, add more water by teaspoonfuls to moisten.

3. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour (can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling.)

4. Position rack in bottom third of oven and preheat to 350F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch. Fold edges under; crimp decoratively. Freeze dough 15 minutes.

5. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are just set, about 15 minutes.

6. Remove foil and beans. Bake until crust is pale golden, piercing with fork if bubbles form, about 15 minutes.

7. Transfer to rack and cool completely. Maintain oven temperature.

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