A new pie crust recipe for me!

I've used my 1956 Woman's Home Companion recipe for pie crusts since I started making pie back when I was a teenager. This year, I tried a new one. Needless to say, the new one is far easier to make (it uses the food processor) and easier to work with. The recipe I loosely followed was from the King Arthur 200th Anniversary cookbook...those people at King Arthur have NEVER failed me.

Food Processor Pie Crust

2 c. flour
1 tsp. salt
1 stick unsalted butter
2 Tbsp. coconut oil
approx. 6-8 Tbsp. ice cold water

Pulse all except water in food processor until mixture looks a bit like cornmeal. Add cold water slowly until dough pulls together. Roll out on floured wax paper/parchment. Can be wrapped in plastic and refrigerated.