• Combine flour and salt in a large bowl.
• Add shortening and butter pieces to flour. Using a pastry blender cut (press) into flour until large crumbs are formed and no flour remains.
• Sprinkle cold water over crumbs. Use a fork to lightly stir the crumbs. Continue to add water until a dough starts to form.
• Use hands to continue to form the dough. The dough you be tender and easily formable into a round disc.
• Wrap dough in plastic wrap and refrigerate for 15 minutes.
• Sprinkle flour on counter, on dough and in pie dish.
• Use rolling pin to press dough toward outside edge to form a thin 1/8 inch thick dough disc.
• Roll dough on pin and unroll onto pie dish.
• Press dough into pie dish.
• Cut away excess dough leaving about 1/2 inch to turn under at edge. Crimp edge to seal to pie dish.
• Refrigerate the crust for 15 minutes.

Baking Instructions

• For an unbaked crust: add filling to crust and bake according to directions.
• For a baked crust: prick bottom of crust with a fork. Bake at 450°F for 10-12 minutes until golden brown.