Place the flour and the salt in the bowl of a food processor and process to mix. Cut the butter in chunks and add it to the flour. Process it, using pulses, until the butter is incorporated into the flour and the mixture looks like coarse cornmeal. With the food processor running, add the water and process briefly, using pulses, just until the pastry beings to hold together in large clumps...

Make dough:Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated...

Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together. Turn dough out onto work surface; divide dough in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic; refrigerate at least 1 hour. (Can be made ahead...

Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 3 tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling...

Sift together flour and salt into a chilled large metal bowl. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter. Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated. Test mixture by gently squeezing a small handful: When it has the proper texture, it will hold together without crumbling apart...

Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 7 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated...

1. Prepare pastry for double-crust pie. On a lightly floured surface roll out half the pastry to a 12-inch circle. Line a 9-inch pie plate with the pastry. In a large bowl stir together sugar, cornstarch, almond filling, lemon juice, nutmeg, and salt. Stir in rhubarb and strawberries. (If using frozen fruit, let mixture stand for about 30 minutes or until fruit is partially thawed, but still icy.) 2...

1. Spray the bottom only of an 8-inch springform pan with nonstick spray coating; set aside. 2. In a large bowl dissolve lemon gelatin in the boiling water. Stir in thawed lemonade concentrate and evaporated skim milk. Cover and chill in the refrigerator for 1 to 1-1/2 hours or until mixture mounds when spooned. 3. After chilling, beat gelatin mixture with an electric mixer on medium to high speed for 5 to 6 minutes or until fluffy. 4...

Preheat oven to 450. Line 9" pie plate with pie crust and flute edges. Mix all dry topping ingredients together and cut in butter until mixture forms coarse crumbs. For filling, peel, core and slice apples 1/8" thick. Toss with lemon juice to coat. Mix remaining ingredients together and sprinkle over apple slices, tossing to coat. Layer apple slices in pie shell mounding them higher in center...