• In a large bowl, mix flour and salt together.
• Add the chilled butter and rub it into the flour salt mixture until it resembles coarse meal. I like to use my hands to work the butter into the flour, but you can use two forks or a pastry cutter if you have one.
• Add the vegetable shortening and rub it into the mixture as you did with the butter. Work quickly to prevent the fats from melting. It is OK to have a few larger bits of fat and the rest about pea-size bits.
• Drizzle the cold water into the mixture, a tablespoon at a time, and stir with a wooden spoon or spatula. You might not need all of the water. Stop adding water once the dough begins to form large clumps. At this point, I go in with my hands and mix it all up and add more water if needed.
• Transfer the pie dough onto a lightly floured work surface. It shouldn't be overly sticky and come together easily. Don't overwork it, or it will get tough.
• Cut in half and form two balls. Flatten them into 1-inch discs with your hands.
• Wrap each disk individually in plastic wrap. Refrigerate for at least 4 hours, preferably overnight. They will stay good for up to 5 days in the fridge.

Rolling out the pie dough

• Take the chilled dough onto a lightly floured work surface. Use light pressure with your rolling pin. Start in the center of the disc and work your way out. Turn your dough with your hands as you go so that it will be evenly rolled out. If the dough gets a little sticky, lightly dust it with flour. Visible small pieces of butter in the rolled-out dough are perfectly OK and expected.
• Use it for your favorite pie recipe.