6 tbsp butter
2 cups all-purpose flour
1 tsp salt
4 tbsp vegetable shortening
1/4 cup cold water; or more if needed

1. Cut butter into small pieces and put in the freezer. Pull out only when ready to incorporate into the dough.

2. If making the dough by hand, combine flour and salt in bowl. Cut butter and shortening into dry ingredients with a pastry blender or work quickly with fingertips until mixture resembles a coarse meal with some pea-sized pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed, add more water, a tablespoon at a time, until dough just holds together.

3. If using a food processor, put flour, salt, butter, and shortening into the bowl and process with the steel blade until mixture resembles a coarse meal. Continue processing, gradually adding water, until dough forms a ball.

4. Divide the dough in half if making 2 single-crust pies or so that one piece is slightly larger than the other for a double-crust pie. Form 2 discs. Wrap in plastic and chill for at least 20 minutes.

5. Pie pastry dough can be made a day ahead but should be softened at room temperature until workable before rolling.