I found a new pie crust recipe that I absolutely love (and I thought I loved the other one - this one is even more amazing!)
2 1/2 c. unbleached all purpose flour
1 t. salt
2 T. sugar
1 1/2 sticks cold unsalted butter cut into 1/4 inch slices
1/2 c. cold vegetable shortening, cut into 4 pieces
1/4 c. white vinegar
1/4 c. cold water
Process 1 1/2 c. flour, salt and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4-6 quick pulses. Empty into medium bowl.
Sprinkle vinegar and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.