3/4 cup (180 ml) flour

1/4 teaspoon (1 ml) salt

2 tablespoons (30 ml) packed brown sugar

1/3 cup (75 ml) very cold unsalted butter, cut into pieces

1 tablespoon (15 ml) very cold vegetable shortening, cut into pieces

1 to 2 tablespoons (15 to 30 ml) ice water

In the bowl of a food processor, combine the flour, salt, and sugar. Add the butter and shortening and pulse for a few seconds until the mixture has a grainy texture. Add the water and pulse until a ball starts to form. Remove the dough. Form a ball with your hands. Dust it with flour and cover with plastic wrap. Let stand for about 30 minutes in the refrigerator.

With the rack in the lowest position, preheat the oven to 190 °C (375 °F).

Roll out the dough and line a 23-cm (9-inch) pie plate, preferably with a removable bottom. Refrigerate for 30 minutes. Prick with a fork and line with aluminum foil. Top with dry beans and bake for 25 minutes.

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