Single Crust Pie Dough for Custard Pies

1 ¼ cups all purpose flour, plus extra for rolling out the dough
1 Tablespoon sugar
½ teaspoon salt
3 Tablespoons vegetable shortening, cut into ½ inch pieces and chilled
4 Tablespoons (1/2 stick) unsalted butter, cut into ¼ inch pieces and chilled
4-6 Tablespoons ice water
Graham Cracker crumbs

Process the flour, sugar and salt in a food processor until combined.
Scatter the shortening over the top and continue to process until the mixture has the texture of coarse sand, about 20 seconds.
Scatter the butter pieces over the top and using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses.
Transfer to a bowl.
Sprinkle 4 Tablespoons of ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula.
Gather the dough into a 4 inch disk and wrap tightly with plastic wrap.
Chill at least 1 hour.
Let the chilled dough soften slightly at room temperature.
Lightly dust a counter with the graham cracker crumbs and roll the dough into a 12 inch circle.
Continue sprinkling the dough with the crumbs, both underneath and on top, as it is being rolled out.
Fit the dough into the pie plate.
Trim, fold and crimp the edges and freeze the unbaked pie crust until firm, about 30 minutes before baking.
Adjust oven rack to the lower-middle position and heat the oven to 375 degrees.
Use pie weights and place foil on the edges.
Bake until the pie dough looks dry and is light in color, 25-30 minutes.
Remove the pie weights and foil and continue to bake until the crust is a deep golden brown, about 12 minutes longer.
This dough can be refrigerated, wrapped tightly in plastic wrap for up to 2 days or frozen for up to 2 months. Let the frozen dough thaw on the counter top until malleable before rolling. A fully baked pie crust can be stored at room temperature, wrapped tightly in aluminum foil, for up to 2 days.