1 3/4 cups (430 ml) flour

1/2 teaspoon (2.5 ml) salt

1/4 cup (60 ml) sugar

10 tablespoons (150 ml) unsalted butter, very cold, cut into pieces

2 tablespoons (30 ml) vegetable shortening, very cold, cut into pieces

1/4 to 1/3 cup (60 to 75 ml) ice water

In the bowl of a food processor, place the flour, salt and sugar. Pulse until just blended. Add the butter and shortening. Pulse a few seconds at a time, until the mixture has a grainy texture. Add 60 ml (1/4 cup) ice water. Pulse and add a little water, if necessary, until a ball starts to form. Remove the dough for the processor. Form a ball with your hands. Dust with flour and cover in plastic wrap. Let rest for about 1 hour in the refrigerator.

Roll out half the dough and line a 20-cm (8-inch) pie plate.

Freeze the remaining dough for another use.

With the rack in the lowest position, preheat the oven to 180 °C (350 °F).

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