Cheri wrote:

>Dice the butter and return it to the
> refrigerator while you prepare the flour
> mixture. Place the flour, salt, and sugar
> in the bowl of a food processor fitted
> with a steel blade and pulse a few times
> to mix. Add the butter and shortening.
> Pulse 8 to 12 times, until the butter is
> the size of peas. With the machine
> running, pour the ice water down the
> feed tube and pulse the machine until
> the dough begins to form a ball. Dump
> out on a floured board and roll into a
> ball. Wrap in plastic wrap and
> refrigerate for 30 minutes.

I've never used my food processor for mixing pie crust, so was
interesting to learn about this method. I've never used anything but
Crisco in crust, but have a friend that uses all butter, and her crusts
are nice. I've stuck with nearly the same method since I was a teenager,
after watching my mother and learning from her, and have taught my
daughters, granddaughters and one daughter in law how to make pies
because they were having problems having them come out flaky and light.

Judy