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Rich pie crust
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| RICH PIE CRUST | |
| 2 cups | unbleached flour |
| 1/2 teaspoon | salt |
| 1/2 cup | cold butter--cut up |
| 1/4 cup | shortening |
| 6 tablespoons | ice water |
Wrap and refrigerate 30 minutes prior to rolling out
**blind baking:
Line pan with dough as usual and crimp edges. Chill until firm. Line chilled shell with foil. Fill to rim with pie weights or dried beans. Bake at 350 for about 15 minutes. At this point, shell is baked halfway. To cook completely, remove weights and cook until bottom is golden.
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