Buttermilk Pie Crust Dough

BUTTERMILK PIE CRUST DOUGH
adapted from Bon Appetit, November 1991

2 1/2 c all-purpose flour
2 Tbsp sugar
1 tsp salt
1/2 c (1 stick) unsalted butter
1/2 c shortening (I used Crisco's new trans-fat-free version)
1/2 c buttermilk, divided

Dice the butter and the shortening. Place in a bowl and freeze for 10 minutes.
Meanwhile, whisk together the flour, sugar, and salt.
Cut in the butter and shortening with a pastry cutter until the mixture resembles fine meal. Add six tablespoons of the buttermilk and mix together with a fork until moist clumps form. Continue adding the buttermilk, a little at a time, and mixing with the fork until the dough comes together.
Press together to form a dough ball. Divide dough into two. Gather the dough into separate balls and flatten or roll into a disk; I like a six-inch size. Wrap separately and chill at least 1 hour before using.
Makes 2 crusts; each enough for a single 9-inch pie.