Sally'S Homemade Pie Crust

Directions:
Mix the flour and salt together in a large bowl. Add 3/4 cup of cold shortening and 6 Tablespoons cold unsalted butter.
Using a pastry blender or two forks, cut the butter and shortening until the mixture resembled coarse meal (pea-sized bits with a few larger bits of fat is OK). I use a pastry cutter for this step. It's easier, less messy, and quicker. If you do not have a pastry cutter, use a fork. But buy one - they are an inexpensive addition to a baker's kitchen.
Measure 2/3 cup of water. Add ice. Stir it around. From that, measure 2/3 cup of water (since the ice has melted a bit). Slowly drizzle in the very cold water, stirring with a large spatula after every Tablespoon of water that you add. Do not add any more water than you need to. Stop adding water when the dough begins to clump.
Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky.
Form the dough into a ball.
Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 5 days or in the freezer for up to 2 weeks).
Proceed with the pie per your recipe's instructions.
Make ahead: The dough may be stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. Thaw overnight in the refrigerator before using.