2 ½ cups flour
1 ¼ tsp. salt
½ cup chilled vegetable shortening
3 tbsp. chilled unsalted butter
In a large mixing bowl, gently sift together flour and salt. Add ¾ cup chilled vegetable shortening and butter, both cut into small pieces.
Work in the butter and shortening either with a pastry blender or your fingertips, until it has the consistency of cornmeal.
Add ¼ cup more shortening and cut it into the mixture until the dough pieces are pea-sized.
Sprinkle the dough with 6 tablespoons of cold water.
Mold the dough with your hands to form a round disk, cut it in half, mold the two halves into individual balls, and wrap each in plastic wrap. Refrigerate up to 24 hours.
For an easy tutorial (with pictures) on how to make a lattice design for your pie, click here.