Whisk together the flour and salt in a large bowl. Then add in the vegetable shortening and butter.
With a pastry cutter, cut the mixture until it starts to resemble coarse meal.
Measure 1/2 cup of water then add in ice water. Let it chill the water for a few minutes then measure out 1/2 cup of that chilled water. Drizzle in 1 tablespoon at a time to the flour mixture and mix it with a spatula. Repeat the same process until all of the water is used or until there are large clumps.
Lightly flour a working surface. The dough shouldn't be too sticky but enough to come together easily. Fold or knead the dough until the flour has been combined well enough with the dough. Form it into a ball then cut it in half. Flatten each dough into a one inch disk.
Wrap each dough in a plastic wrap. Chill the dough for at least 2 hours. If you are using one dough, freeze* the other dough to be used for the future.
Unwrap the dough and using a rolling pin, gently form the dough into a large enough circle to fit a 9 inch pie pan.
Line a pie pan with the pie crust and it is optional to create designs around the edges, but it is completely fine to keep it flat.