Instructions: In a medium mixing bowl, combine flour and salt. Add shortening and butter; cut into flour mixture with a fork or potato masher, or rub between fingers until the mixture is in pea-sized pieces. Scatter up to the total amount of water, 1 teaspoon at a time, until the dough holds together when kneaded gently.

Divide into two balls, one slightly larger than the other, wrap in plastic wrap and refrigerate until ready to roll out. (If refrigerated longer than an hour, let sit at room temperature until dough is just soft enough to roll out.)

Makes a double crust.

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