Perfect Pie Crust [barefoot contessa]

 12 TBS very cold, unsalted butter
3 C all purpose flour
1 tsp kosher salt
1 TBS sugar
1/3 C very cold vegetable shortening
6-8 TBS very cold water

Dice the butter and return to the fridge while you prepare the flour mixture. Place the flour, salt, sand 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 8-12 times, until butter is the size of peas. With machine running, pour ice 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.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with top crust.