Blend flour and salt in processor. Add butter and shortening; pulse until mixture resembles coarse meal. Add 1/4 cup ice water; pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes. DO AHEAD: Can be made 1 day ahead.
Preheat oven to 350°F. Roll out dough on floured work surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch beyond rim. Crimp edges. Chill crust while making filling
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|Serving Size: 1 (239g)|
|Recipe Makes: 1|
|Calories from Fat: 533 (48%)|
|Amt Per Serving||% DV|
|Total Fat 59.2g||79 %|
|Saturated Fat 36.7g||184 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 152.6mg||47 %|
|Sodium 11.2mg||0 %|
|Potassium 197mg||5 %|
|Total Carbohydrate 128.3g||38 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 123.7g|
|Protein 18g||26 %|
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Calories per serving: 1121
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