2cupsunbleached all-purpose flour, plus flour for the work surface
1/4teaspoonsalt
1/3cupchilled vegetable shortening, cut into pieces
5tablespoonschilled unsalted butter, cut into pieces
About 1/3 cup iced water
Instructions
In a food processor, combine the flour and salt and pulse to blend. Add the shortening and butter and pulse until bits the size of corn kernels form. With the motor running, add just enough of the water through the feed tube to form a loose, granular dough.
Lightly flour the work surface. Turn out the dough and gather and press it into a disk. Wrap the disk of dough tightly in plastic and refrigerate for at least 1 hour or up to 3 days.
Soften the dough briefly at room temperature if it is hard. Lightly flour the work surface. Roll the dough out into a 14-inch round, about 1/4 inch thick. Transfer the dough to a 9-inch pie pan. Trim the edges, then crimp and flute them decoratively if desired. Wrap the pie shell in plastic and refrigerate for at least 1 hour or up to 1 day before using.