My Pie Crust submitted by Mom Johnson
Because we live in the mountains (8,000 feet) baking can be a challenge. I developed this recipe through lots of trail and error. The small amount of butter adds flavor, make sure it is COLD butter. Hope it works for you!

Combine dry ingredients; cut in shortening and cold butter to pea-sized crumbs. Don't "overwork" the dough. Put ice cubes in a measuring cup and add cold water. Add approximately 1/3 cup ice water to dry ingredients and toss/mix lightly....again...don't overmix. If you need more water, add 1 T. at a time. The dough should be moist, but not sticky. Form into 2 balls. Form each ball into a flat disk about 6 inches across, lay onto pastry cloth and roll out carefully. The more the dough gets worked with...the tougher it will be, so be gentle! Makes 2 pie crusts.

v 2-2 1/2 cups flour
v 1 T. sugar
v 1 tsp. salt
v 2/3 cup shortening
v 2-3 T. butter
v 1/3-1/2 cup ice water
v Additional flour for rolling out pie crust