Tips for a flaky and golden pie crust:
4 cups (16 oz.) All-purpose flour
¾ tsp. (4.5 g.) salt
2/3 cup (5.3 oz.) cold butter
¾ cup + 3 tbsp.( 5.3 oz.) cold vegetable shortening (non- hydrogenated)
5.5 FL oz. cold water
Mix flour and salt.
Use a fork or pastry cutter to blend the butter and shortening into the flour. It will resemble small pea size crumbs.
Add cold water, and mix just until incorporated. Do not over mix or dough will be hard. Let dough rest for 30 minutes before using.