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1
In a bowl, mix unbleached or regular all-purpose flour and salt. Add 3 tablespoons cold butter or margarine, cut into chunks, and 3 tablespoons cold solid shortening, cut into chunks (or omit butter and use 6 tablespoons shortening). With a pastry blender or your fingers, cut in the fats or rub with your fingers until mixture forms pea-size crumbs.
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2
Sprinkle 3 tablespoons cold water over crumbs and mix with your hands until evenly moistened. Gently squeeze about 1/4 cup of the dough into a ball; if it won't hold together, crumble lump back into bowl, sprinkle with 1 more tablespoon water, and mix again until evenly moistened.
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3
With lightly floured hands, form dough into a ball. Dust ball lightly with flour; flatten into a round about 3/4 inch thick, pressing edges to make smooth.
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4
On a lightly floured surface, with a lightly floured rolling pin, roll dough firmly but gently in short strokes from the center outward to form a round 1/8 inch thick and about 12 inches wide; lift and turn dough occasionally, dusting underneath with more flour. If edges split while rolling, press them back toward the center to make smooth.
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5
Fold dough round in half, lift gently without stretching, and lay folded edge across the center of a 9-inch pie pan. Unfold and ease dough into pan. Trim edge evenly 1 inch beyond pan rim; reserve scraps for other uses or discard. Fold edge under itself flush with rim; flute decoratively. Cover crust and chill until ready to use.
