Super Easy Pie Crust

Thanksgiving and Christmas are coming soon..and I am so ready to get baking (and eating :]). This recipe is from the Thanksgiving issue of the Rachel Ray magazine "Everyday". It turned out so light and flakey!

Makes: Two 9 inch crusts
Prep: about 20 min.

Ingredients:
- 2 1/2 C flour
- 1 tsp. salt
- 1 stick COLD butter cut into small pieces
- 6 tbsp. CHILLED vegetable shortening
- ice water

Mix together the flour and salt. Then with a pastry blender (or 2 knives or your fingers) cut in the butter or shortening until it is all about the size of peas. Add in some ice water (a little at a time) and stir with a fork until the dough is moist. Gather it all up into a ball, divide it in half and wrap in plastic wrap. Refigerate for at least an hour and up to 3 days. 
When you are going to roll it out, let it come to room temp. for about 15 minutes. Lightly flour a surface and rolling pin. Roll out, working from the center out, to get the desired size. Continue to flour and turn circle as needed.
And thats all there is to it...Super easy and quick recipe to get your own delish pie crust!

*Make sure the butter and shortening are cold/chilled so it cuts into the four mix..instead of melting
**I add spices like cinnamon to my dough depending on what I am using it for :)

Enjoy!