2 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1/2 cup cold vegetable shortening, cut into bits.

Directions:
In a bowl, combine the flour and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the shortening and blend the mixture until it resembles meal.

Add 4 tablespoons ice water, tossing the mixture with a fork, or enough to form the mixture into a soft but not sticky dough, and form the dough into a ball.

If making a double crust pie, or one with a lattice crust, divide the dough into 2 balls, one slightly larger than the other. If making 2 single crust pies, halve the dough. The dough may be rolled out immediately or it may be kept, wrapped in wax paper and chilled, for up to 2 days.

Makes enough for 1 double 9 inch or 2 single 9 inch crusts.

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