in a bowl stir together flour and salt. Using pastry blender cut in shortening and butter until pieces are peas size.
Sprinkle 1 TBSP cold water over part of the flour mixture, toss with a fork. Push moistened pastry to side of bowl. Repeat moistening the flour mixture, using 1TBSP cold water at a time. until flour is moistened. Gather mixture into a ball, kneading gently to hold it together.
On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
Wrap pastry circle around the rolling pin. Unroll into a 9 inch pie plate. Ease pastry into pie plate without stretching it.
Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the pie plate's edge. Crimp edge as desired. Do not prick pastry.
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