The Perfect Tender Pie Crust

Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Mix 5 tablespoons ice water and vanilla in small bowl; add to processor and blend using on/off turns until mixture begins to form moist clumps, adding more ice water by teaspoonfuls if dough is dry.

Gather dough into 2 balls. Flatten each into disk; wrap each in plastic wrap and refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling out.)

FOR A PRE-BAKED PIE CRUST: Line the pie dish with crust; crimp edges and bake at 375 degrees F. until golden and baked through and piercing crust in a few places with fork if crust bubbles, about 30 minutes. Cool and then fill with your choice of already prepared fillings, such as mousses, cream fillings, or lemon curd.