Step 1

Combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade. (If you don't have a food processor, see note below.) Process for 5 seconds to blend.

Step 2

Add the butter and shortening. Pulse until you have coarse crumbs with lots of pea-sized clumps of butter and shortening within, 15 to 20 one-second pulses.

Step 3

Add the water and pulse until the mixture is just evenly moistened and very crumbly, 7 to 10 one-second pulses.

Step 4

Dump the crumbly dough out onto a work surface and gather it into a ball.

Step 5

Pat the dough into a 5-inch disc and wrap it in plastic wrap. Refrigerate for at least 45 minutes or up to 3 days to rest.

Step 6

Take the dough out of the refrigerator and dust your work surface lightly with flour. Place the dough on top and sprinkle a little flour over the dough. Use your hands to quickly knead the dough into a soft and malleable disc (don’t overwork it; you want it just supple enough to roll).

Step 7

Roll the dough, turning it frequently and adding more flour as necessary so it doesn’t stick, into a 13-inch circle.

Step 8

Fold the dough into quarters without creasing it and transfer it to a 9-inch deep-dish pie pan.

Step 9

Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don’t worry if it tears, just patch it right back up.

Step 10

Trim the edges to ½ inch beyond the lip of the pie pan, if necessary. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas); then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the refrigerator for at least 30 minutes, and then proceed with your pie recipe.