1.

Mix flour, sugar and salt in processor.

Add in butter and shortening and cut in using on/off turns till mix resembles coarse meal.

2.

Add in 3 Tbsp.

water and process till moist clumps form.

If dough is too dry, add in more water by teaspoonfuls to moisten.

3.

Gather dough into ball; flatten into disk.

Wrap in plastic and chill 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 min.

5.

Line crust with foil.

Fill with dry beans or possibly pie weights.

Bake till sides are just set, about 15 min.

6.

Remove foil and beans.

Bake till crust is pale golden brown, piercing with fork if bubbles form, about 15 min.

7.

Transfer to rack and cold completely.

Maintain oven temperature.