Awesome Pie Crust, the Easy Way!

Okay, so I thought I'd posted this recipe before but I guess not.  So here's how you make a really nice, short pie crust in your food processor. I saw this on the Food Network once upon a time and modified the recipe a little bit to accommodate my taste for a shorter, more savory crust.  This is enough dough for 2 crusts (1 top, 1 bottom or 2 bottom) or 3 if you're really good at making thin crust...

Slice into one-tablespoon chunks and freeze on a plate:

1 stick (1/2 C) butter
1/2 stick (1/2 C) butter-flavored Crisco

Have a teacup of ice water ready to dip your tablespoon into.

With the chopping blade in your food processor, mix:

2 C flour
1 scant teaspoon salt

Quickly drop the frozen chunks of butter and Crisco into the flour mix 1-2 at a time, chopping them up until the mixture resembles cornmeal.

Take the lid off the food processor, stir the mealy flour mix down off the sides, and drizzle 4-5 T of ice water over it. Put lid back on and PULSE the blade until the mix rolls up into a ball of dough. Once it's in a ball, take it out and split in half (or thirds, if you like really thin crust). Take the one (or two) you're not ready to use, shape into a patty and refrigerate until ready to roll out.

Flour your surface and roll out the other half. Do this as quickly as you can, working it as little as possible to keep the little frozen slivers whole--the secret to light, flaky pie crust. When pie dough gets too warm and the fat gets worked into the flour, the crust turns out tough.

Bake the pie according to your recipe. This crust does NOT over-brown easily, so it's good for pies (like apple) that require longer baking times.