- Whisk flour and salt together in a large bowl.
- Add chilled butter cubes and shortening.
- Using a pastry cutter or two forks, cut the fats into the flour mixture until it resembles coarse meal (pea-sized bits with a few larger bits is fine).
- Prepare ice water by measuring 1/2 cup water, adding ice, stirring, then measuring out 1/2 cup of the cold water.
- Drizzle the cold water in 1 tablespoon at a time, stirring after each addition.
- Stop adding water when dough begins to form large clumps (usually about 1/2 cup total).
- Transfer dough to floured work surface.
- Using floured hands, fold dough into itself until flour is fully incorporated into fats.
- Form into a ball and cut in half with a sharp knife.
- Gently flatten each half into 1-inch thick discs.
- Wrap each disc tightly in plastic wrap.
- Refrigerate for at least 2 hours (up to 5 days).
- When ready to use, roll one disc at a time on floured surface into a 12-inch circle (about 1/8 inch thick).
- Use rolling pin to carefully transfer dough to pie dish by gently rolling dough onto pin and unrolling over dish.
Note: Keep ingredients as cold as possible. Visible specks of butter in the dough are good - they create flakiness! Don’t overwork the dough or it will become tough.