Whisk the flour and salt together in a large bowl.
Using a fork, cut the butter and shortening into the mixture into pea-sized bits.
Measure 1/2 cup (120ml) of ice water in a cup. Add the cold water into mixture, 1 Tablespoon at a time, and stir after every Tablespoon has been added.
Using floured hands, transfer dough to a floured surface and start working the dough. Avoid overworking. If dough id to damp, add flour to hands and work in as needed.
Once dough is smooth, form into a ball. Cut the ball of dough in half, using a knife. Form halves into two separate balls of dough and wrap each half in plastic wrap. Refrigerate for 2-4 hours (or up to 5 days).
To roll out the dough, Springle with additional flour and using a rolling pin to roll. starting from the center, work your way out in all directions until your dough has formed a nice circle. Your read to add to you Pie dish.
Carefully press one layer of crust to the bottom of your baking dish. Cut any excess dough from around the edge of your pie dish.
Apply filling
If you will be applying a top layer of crust to your pie, go ahead and add that now. Fold over any excess dough and use a fork to press the circumference of the pie crust together. Bake according to pie recipe.
