Add flour and salt to a large bowl and whisk.

Next, add the cubed butter and shortening and cut in with a pastry cutter until the mixture resembles little peas and course crumbles.

Add one tablespoon of ice-cold water at a time and mix with a fork.

Continue to add the water until the dough can be squeezed together with your hands.

Roll the dough into a ball and place it in some plastic wrap. Refrigerate for 30 minutes.

When ready to roll out the dough, add some flour to your counter and place the dough on the flour.

Roll the dough with a rolling pin until you reach a circle that is about 12-inches wide.

Place the crust into a pie shell and trim edges of dough or fold edge under.

Take a fork and poke a few holes around the bottom and sides.

Use your fingers to create a fluted pie crust edge.

Add pie filling and bake as the pie recipe directs.