Basic Flaky Pie Pastry

This is a fantastic crust recipe. It's my go-to recipe for most pies. It comes out wonderfully - flavorful and flaky. Basically, it's a half-and-half recipe - half of the fat is butter and half is shortening, thus bringing together the best of both worlds.

Great crust - tender flaky and just the right sweet/salty flavor for most of the pies in this book. I use this one often and have never been disappointed. Most recently used for the All Strawberry Pie in this book.