Pie Crust from Deseret News Lion House Recipe (link follows)

Pies for Easter--Chocolate Cream Pie, Coconut Cream Pie, Fresh Strawberry Pie, and Chocolate Angel Pie  They are all from the Lion House Pies Cookbook.   Following is the yummy crust recipe that I think they have made since about 1976.  I adapted it a bit.  I used 1/2 c. butter and 2/3 c. shortening, and I made three pie crusts.  The dough wasn't difficult, but I did roll it out on a piece of parchment so I could turn it over and put it in the pie plate.  I also rolled with a bit of flour.  The link to Deseret News where they published the pie crust recipe is http://www.deseretnews.com/food-dining/recipes/detail/1,5412,1601884,00.html

Ingredients
1/4 cup butter
1/3 cup lard
1/4 cup margarine
1/3 cup shortening
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon nonfat dry milk
1 1/2 cups pastry flour
1 1/2 cups bread flour
1/2 cup plus 1 tablespoon cold water

Directions
Preheat oven to 375 degrees.
In a mixer, cream together butter, lard, margarine and shortening. In a separate bowl, whisk together sugar, baking powder, salt, and dry milk powder; add to creamed butter mixture and mix briefly. Add pastry flour and beat until blended. Add bread flour and mix slightly. Pour in water and beat again just until water is blended.
Divide dough into two or three balls. Roll out each ball on a floured board. Line pie pan with dough and cut off excess dough. Flute edges. For recipes that call for baked pie crusts, prick holes in bottom with fork. Bake empty pie shell at 375 degrees for 12 to 15 minutes, or until light golden brown. Otherwise, fill unbaked pie shell and bake according to recipe. Makes two to three 9-inch pie shells.
Note: You can substitute 3 cups all-purpose flour for the pastry and bread flour called for in the recipe. Additionally, this dough may also be made by hand-cutting the fats into the dry ingredients.