Use this Pie Crust recipe to make our Chicken-and-Artichoke-Heart Potpies.
Combine the flour, salt, and baking powder in the bowl of a food processor fitted with a steel blade. Add the butter and vegetable shortening, and pulse until the fat is the size of peas. Pulsing the processor, add 3/4 cup iced water; pulse just until the dough starts to form a ball.
Transfer dough to a floured board; roll into a ball. Cut the ball in half; wrap each piece in plastic. Refrigerate for 30 minutes.