makes one 9–10-inch double crust pie
Measure flour and salt into work bowl of your food processor. Add the butter and shortening chunks and pulse until mixture is fairly uniformly coarse and crumbly looking.
From glass of ice water, measure out 4 tablespoons and sprinkle over the crumbly dough. Pulse a few times to incorporate. If mixture seems dry, add the remaining 2 tablespoons ice water and pulse. Your mixture will still look crumbly, but when you pinch a small amount, it will clump together.
Pour crumbly mixture onto your work surface and push together making streaks of fat through the flour. When all has come together, gather the dough into a thick round disk. If the dough isn't coming together, sprinkle on a tiny bit more ice water (like 1 tablespoon) and try again.
Cut the disk into approximate halves, one side a bit larger than the other, and flatten and round each into a disk approximately one inch thick. Wrap each in plastic and let rest in the fridge for at least 1 hour. Then it is ready for rolling. Enjoy!