1. Make the crust: In a medium bowl, combined the flour and salt. Using a pastry blender, cut in the shortening and butter until the mixture resembles coarse meal, with a few pea-sized pieces of shortening. 

2. Tossing the mixture with a fork, gradually sprinkle in the water, mixing with the fork, until the dough is just moistened and holds together when pinched between your thumb and forefinger. (You may have to add more water, a couple of teaspoons at a time.) 

3. Gather up the dough into a flat disk, wrap in waxed paper, and chill for at least 1 hour.

By Rick Rogers. He edited my cookbook, The Healthy Oven Baking Book.