Makes 2 (9-inch) pie crusts

2 cups flour

1/2 teaspoon salt

1/2 cup vegetable shortening or lard

4 tablespoons butter

4 tablespoons ice water

1. In a large bowl, mix the flour and salt together evenly. Cut in the shortening and butter until particles are pea-sized. Sprinkle in the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough comes together in a ball. Do not over-handle the dough. (If it is too soft to handle, press gently into a disk and refrigerate for about 20 minutes before rolling.)

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