In one sentence, describe what the following article is about: To start, add the flour, salt, and sugar to a food processor. Pulse them a few times to combine. Then add the chilled butter cubes and the shortening, pulsing the mixture together.  Pulse about 10 times. The mixture is ready when it comes together into pea-sized crumbs. To ensure the butter is cold enough, place it in the freezer for at least 15 minutes before making the dough.  If you don’t have a food processor, combine the ingredients in a mixing bowl and use a pastry cutter or two knives to mix everything together. Once you have pea-sized crumbs, continue pulsing the food processor as you gradually add the water. Add the water in 1-tablespoon (15-ml) increments and keep pulsing until everything comes together as a doughy ball. You may not need the entire ¼ cup (60 ml) of water to bring everything together. Only use as much as you need to form a dough. Wrap the dough in a piece of plastic wrap and chill it in the fridge for about half an hour. This will help chill the butter again, which will make it easier to work with and ensure the pie crust is light and flaky. You can also double this recipe if you'd like a second pie crust for something else, or to keep in the freezer for later use. Turn the dough out onto a floured surface. With a floured rolling pin, flatten the dough into a circle. With each roll, start in the center of the dough and roll outward toward the edge. Then rotate the dough ⅛ turn and roll again from the center to the edge.  Add more flour as necessary to prevent the dough from sticking. Continue rolling and rotating the dough until your dough is about ⅛ inch (0.3 cm) thick. Use your fingers to mold the dough into a nine-inch pie plate. If the dough is hanging over the edge by more than ¾ inch (1.9 cm), trim off the excess. To make it easier to transfer the dough, fold it in half before picking it up and moving it to the pie plate. Position it in the plate and then unfold the dough. Preheat your oven to 350 F (177 C). Line the dough with a piece of parchment paper and fill it with pie weights or dried beans. This will prevent the dough from puffing up during the baking process. Bake the shell like this for 10 to 15 minutes, until the edges become golden brown. Once the pie shell has set, remove it from the oven. Remove the weights and the parchment paper. Return the shell to the oven for another five to 10 minutes, until the bottom becomes a light golden brown. When the pie shell is ready, remove it from the oven and set it aside to cool to room temperature. Place the pie plate on a wire rack to allow air underneath. This will help the pie shell cool faster. The pie shell should be ready to fill after one to two hours. Spoon in enough of the fruit cream mixture to fill the pie shell. Use the spoon to spread the mixture around evenly. If you're making fruit cream for a pie, fill the pie shell first, and then garnish the top of the fruit cream with the nuts and extra berries.
Summary: Combine the dry ingredients, butter, and shortening to make the pie crust. Add the water. Chill the dough. Roll out the dough. Transfer the dough to a pie plate. Bake the pie shell. Cool the pie shell. Fill the pie shell.

Combine butter, honey, sugar, vanilla extract, and assorted spices with raw old-fashioned oats. Refrigerate the mixture in a baking dish lined with parchment paper for 2 hours, then cut the sheet into rectangles after it firms up. Voila! Easy homemade granola bars in no time.  Granola bars work well as a quick breakfast, a mid-afternoon pick-me-up, or a late-night snack. Making your own granola bars from scratch is usually healthier than buying them at the store, since you can control everything that goes in them. Add granola, peanut butter, honey, and a splash of milk to a large mixing bowl and stir the ingredients together until they thicken. Roll the mixture into bite-sized balls by hand and stick them in the refrigerator overnight.  Feel free to add or substitute any other ingredients you want to put your own unique spin on things. Items like chocolate chips, shredded coconut, and flax seed are especially popular.  These simple snacks are loaded with protein, fiber, and just enough sugar to give you the energy you need to get through a busy day. The next time you bake a loaf of banana bread or a batch of cookies, fold ½-1 cup (45-90 g) of granola into the dough or batter. Playing with different textures in the same confections can add a whole new dimension to familiar recipes, and you'll never have to choose between crunchy and chewy again! Alternatively, try sprinkling granola clusters directly onto your fresh-baked cookies, muffins, or brownies when they first come out of the oven. Lower the calorie count of standard deep-fried offerings by rolling them in a breading made from granola and baking them in the oven. When you get your first taste of the rich golden-brown crust, there's a good chance you won't even be able to tell the difference.  You can prepare chicken, fish, and vegetables this way, all to delicious effect. In order for your breading to stick properly, it may help to pulse the granola a few times in a food processor or blender. The whole-grain oats in granola contain more fiber, fewer simple carbohydrates, and just as much flavor as traditional breadcrumbs. They also don't tend to get as mushy when cooked for long periods of time, meaning your stuffed dishes will often come out with a much better consistency. Any dish that ordinarily calls for a breadcrumbs can be made with granola, including stuffed pork chops, fish fillets, peppers, mushrooms, and crab cakes.
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One-sentence summary -- Make homemade granola bars. Put together some no-bake energy bites. Incorporate granola into your baked goods. Turn granola into a crispy coating for oven-baked alternatives to fried foods. Use granola in place of breadcrumbs in stuffing.

Problem: Article: Using a shovel or hiring someone with a backhoe, remove the top layers of grass and dirt from the marked-off driveway area.  You might want to use a tiller to loosen up the soil and make it easier to dig out. The amount of soil you remove depends on how many layers of soil you are planning.  You should dig 4-6 inches of soil for every layer of rocks you plan to put down. This doesn’t have to be perfect since it will be covered by rocks, but your driveway surface should be pretty level—any areas that are deeper than other areas may lead to water pooling and cause mud puddles that have to be filled in with more gravel later. Use a mechanical compactor, have someone drive over the area with a bulldozer, or drive over the area repeatedly with a heavy vehicle such as a large truck. If you want to prevent grass and weeds from growing through your driveway, you may want to lay a weed barrier underneath your rocks.  Weed barrier is a woven landscaping cloth that allows water to pass through it but does not allow weeds to grow through it, and it is available at most landscaping and home improvement stores. Weed barrier usually comes on a roll.  You should be able to lay the roll down at one end of your driveway and unroll it until you have reached the other end of your driveway. Most weed barrier rolls are 4 feet wide, so you may need to get several rolls.  Be sure the amount of weed barrier you buy matches or exceeds the square footage (length times width) of your driveway. If you are using landscaping timber or bricks to edge your driveway, you may want to place them before the gravel is delivered so that they can hold the rocks in place.  If you do not want a border, you can skip this step.
Summary:
Dig out any grass and topsoil. Level the surface of the driveway. Compact the dirt. Lay down a weed barrier. Place your border.