Place flour and salt into food processor fitted with a steel blade and pulse to mix.

Dice butter. Add diced butter and cold shortening to processor.

Add ice water to the mixture down the feed tube with machine running. Pulse machine until dough forms a ball. Wrap in plastic wrap. Refrigerate 30 minutes.

Cut dough in half. Roll one of the pieces on a well-floured board rolling from the center to the edge, turning and flouring the dough to make sure it does not stick.

Continue rolling until 14 inches in diameter. Fold the dough in half over the rolling pin, place in pie pan. Unfold and mold to pie plate.

If making a double crusted pie, roll remaining half of dough out on a well floured surface. Roll from the center to the edge, turning, flouring, and rolling until you get a disc with the diameter of approximately 12 inches or to desired size. Using a sharp knife, trim the edges of the top crust leaving a ¾ inch overhang under the original pie crust and crimp the edges using your index finger and thumb. Make steam vents by using a sharp knife to cut 4 slits in center of top crust.

If making a lattice crust, roll remaining half of dough into a rectangle about 1/8 inch thick and 8x10 inches. Cut the rectangle lengthwise into 1-inch strips. Make sure to do this on a floured surface so lattice strips do not stick. Place strips about one inch apart oven top of pie. Fold back every other strip half way over itself and place one of the remaining strips perpendicular to the original. Return the strips that had been folded back to their original position. Fold back the alternate strips and place another strip across the unfolded strips. Return strips that are folded back to the original position and repeat by continuing to weave the lattice on top of the pie filling. Roll the overhang under bottom pie crust. Use a sharp knife to trim off the excess. Use your index finger and thumb to pinch dough to make a fluted design.