Food Processor Pie Crust

The food processor mixes the ingredients fast so they stay cold, resulting in a flaky crust.
1) Add all-purpose flour, cake flour, sugar, and salt to the bowl of a food processor and blend using the pulse setting. Pulse a few quick times to combine. (The cake/pastry flour lowers the gluten content and makes it easier to roll, so don't skip it.)
2) Add shortening and pulse for four extended pulses. Add butter and pulse for four more extended pulses. (Flecks of shortening and margarine are good. The goal for this step is to blend the harder ingredient followed by the softer ingredient, so if your butter happens to be harder than your shortening, add the butter first. I keep the measured amount of shortening and margarine in my freezer, so it's always ready to go.)
3) In another bowl, mix together ice water and vinegar. Drizzle into flour mixture while pulsing. Stop pulsing just before dough forms ball.
4) Divide dough into 2 pieces, flatten each, and wrap in plastic wrap or waxed paper. Refrigerate for 30 minutes. (At this point you can refrigerate the dough for up to two days or freeze it for up to a month. If frozen, thaw overnight in the refrigerator, then at room temperature, before using.)
5) Roll out each piece of dough between two pieces of parchment paper. If your dough sticks to the paper, dust the paper lightly with additional flour. If using as a bottom crust, place the crust in your pan and poke it with a fork several times. Bake at 400 degrees F for 10 minutes if making a no-bake pie.
Yield: The first recipe is just enough for two 8" pie crusts. If you have a 9" pie or a deep dish pie, make the second recipe.
Source of recipe: I experimented with combining several pie crust recipes because there wasn't one I particularly liked that was easy, yet flaky.