There’s always the debate as to whether all-butter crust is better than one with shortening. Butter gives you tremendous flavour, but shortening lends flakiness that butter can’t achieve alone. This recipe offers a little bit of both worlds.
In a medium bowl, whisk together flour and salt. Add the butter and shortening. Using your fingers, or a pastry blender, work the butter and shortening into the flour until you have a very coarse meal, about the size of peas. Sprinkle in the water and mix with a spatula until a crumbly dough is formed. The mixture will look very dry, but if you squeeze some dough in your hand and it forms a ball, it’s ready.
Gently work the dough with your hands so all the flour is incorporated, but stopping when it just barely comes together. You want to see small pieces of butter still. Divide the dough in two and wrap in plastic wrap and chill in the fridge for at least one hour or up to two days.