Prepare chilled butter by cutting into one inch cubes. Place on a plate and put in the freezer for 10-15 minutes.
In a large bowl stir together the flour and salt.
Add the chilled shortening and butter. Using a pastry cutter, cut the butter and shortening into the flour mixture until it resembles a coarse meal with large pea-sized pieces of butter/shortening.
Fill a glass with about one cup of water, add a few ice cubes and stir. Using a tablespoon, add one tablespoon of the chilled water at a time to the dough mixture. Stir the dough with a wooden spoon after adding each tablespoon of water. Continue adding tablespoons of water one at a time till the dough starts to stick together and is no longer dry. We typically use 7 tablespoons of water. Do not add any more water than you need.
Transfer the dough to a floured work surface and with floured hands lightly knead the dough together until the butter/shortening is mixed with the flour. Small specks or swirls of butter are ok. Cut the dough in half and form each half into a ball then flatten into a one inch thick disc. Wrap each piece tightly with plastic wrap and chill in the fridge for 2 hours or overnight.
When it comes time to roll the dough, remove one dough discs from the fridge, unwrap and place on a floured work surface. With a floured rolling pin, gently roll out the dough to a 12 inch round. Start by rolling from the center out. Rotate the dough a quarter turn about every few rolls.
Fill, top and bake your pie according to the recipes directions.