Preparation

1. Insert Metal Chopping Blade. Add 1½ cups flour, ¼ teaspoon salt and ⅛ teaspoon baking powder to the work bowl. The food processor is set to sift for 15 seconds on Speed 6.
2. Add 8 tablespoons of well-chilled, butter, cut into ½-inch cubes with 2 tablespoons shortening to the work bowl.
3. Use short, quick pulses until the mixture resembles coarse cornmeal and no pieces of butter larger than a pea remain visible, about 15 to 20 pulses.
4. Sprinkle 2 tablespoons ice water on the flour and butter mixture, then pulse 5 or 6 times. More water may be necessary should mixture be too dry.
5. The dough should be crumbly but begin to hold together when a small amount is picked up and pressed together.
6. If mixture is too dry, add additional water, a teaspoon (two for the two-crust recipe) at a time, with 2 to 3 quick pulses after each addition.
7. Add just enough water for the dough to hold together easily when pressed into a ball. Do not allow the dough to form a ball in the processor!
8. Remove Metal Chopping Blade, turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disk about 6 inches in diameter
9. Wrap in plastic wrap and refrigerate for 1 hour before continuing.
10. The dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month; thaw at room temperature for an hour before using. Use as directed in recipe.