1/2 c. chilled butter
3 tbsp. shortening
2 c. flour
1/2 tsp. salt

Knead all ingredients until crumbly and fine. Make a "well" in the dough and add 5-6 tablespoons of water (1 tablespoon at a time) until dough is a good consistency. Form dough into two balls. Refrigerate for 2 hours. Roll out dough to proper size and place into pie pan. (This dough rolls out easily - doesn't break). Makes 2 crusts.