Perfect pie crust

2 and 1/2 cups flour *

1/2 teaspoons Xantham gum 

1 teaspoon salt

1 Tablespoon sugar

6 Tablespoons unsalted butter, chilled and cubed

3/4 cup shortening

3/4 cup very cold water

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Mix the flour, sugar, Xantham gum, (if using) and salt together in a large bowl.

Add the butter and shortening.

Using a pastry cutter or heavy duty fork,  cut the butter and shortening into the mixture until it resembles coarse pea-sized bits.

Add 1/2 cup of the cold water, then a couple of tablespoons at a time and mix in with pastry cutter, spatula or spoon after every addition, until desired consistency.  

Your dough should be moist and semi firm.

Do not overblend.

Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour.

To roll out dough, place half of the dough onto a well floured surface, press down with your hands to start forming the shape, turn the dough over and then gently roll out to desired size with a rolling pin. Carefully fold your dough in half to help in ease placing it in your pie dish.

Bake according to your recipes directions.