Directions

1. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and cold butter until pieces are pea-size.
2. Sprinkle 1 tablespoon of the water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. Form dough into a ball.
3. On lightly floured waxed paper, roll dough from center to edges into a 12-inch circle. Place a 9-inch pie plate over the dough. Gently place your hand under wax paper and flip the dough into the pan; remove and discard waxed paper. Ease pastry into pie plate without stretching it.
4. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes.