• In a large bowl, whisk together all purpose flour and salt.
• Add butter and shortening to flour mixture. Using a pastry cutter or two knives, cut the fats into the flour until they resemble small peas.
• Slowly add ice cold water to flour mixture, one tablespoon at a time. Using a fork to mix in the water after each addition. Only add enough water for dough to stick together when squeezed. The dough will look like loose crumbs at this point.
• Dump the dough crumbs onto a sheet of plastic wrap. Gather the ends of the plastic wrap and form dough into a flat disk. Completely cover dough with plastic wrap and chill for 30 minutes.
• Remove dough from the refrigerator. Take off the plastic wrap and place the dough onto a sheet of floured wax paper. Lightly sprinkle flour on top of the dough. Cover with a second sheet of wax paper. Roll the dough until the desired size.
• Remove the top sheet of wax paper. Flip the dough onto the pie plate and carefully remove the bottom sheet of wax paper. Gently fit the dough into the pie plate. Turn under the top edges of the dough and flute.
• Continue with pie filling recipe.

To Prebake The Pie Crust

• Using a fork, prick the sides and bottom of the pie crust. Bake in a preheated oven at 425°F for 12-15 minutes or until the edges are golden brown. Allow to cool completely before filling.