This recipe goes with: Transparent Pie with Whipped Crème Fraîche and Sugared Cranberries, Persimmon Pie with Pecan Streusel and Double-Decker Pecan Cheesecake Pie
Pulse flour and salt in a food processor until combined, 3 to 4 times. Add cubed butter and shortening, and pulse until mixture resembles small peas, 4 to 5 times. Sprinkle 3 tablespoons ice water over top of mixture. Pulse 4 times. Add up to 1 more tablespoon of water, 1 teaspoon at a time, pulsing after each addition until dough just begins to clump together.
Turn dough out onto a lightly floured work surface; knead until dough comes together, 2 to 3 times. Shape and flatten dough into a disk. Wrap in plastic wrap, and chill 2 hours or up to 2 days.