In a large bowl, mix together the flour and salt.
Add the butter and shortening. Using clean hands work it into the flour until it is a coarse texture with a few larger chunks.
Slowly drizzle the cold water in a little bit at a time, stirring it into the dough. When the dough starts to clump up stop adding water.
Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated.
Form into a disc shape, wrap in plastic wrap and chill for at least 2 hours.
When ready to bake, preheat the oven to 375 degrees (F).
Place your dough disc on a clean and floured surface and begin to roll it out. You want it to be big enough to fit in your pie dish with a little overhang. It should be about 1/8 inch thick.
Transfer the crust to your pie plate and trim any excessive overhang, it should only be about 1/2 inch. For best results, chill the crust for about 10 minutes before baking.
Using a fork, prick holes in the bottom of your crust and bake for 10-15 minutes or until lightly browned. Remove and let cool.