Sift flours together. Add salt. Cut the butter and shortening into the flour mix using a pastry knife or a potato masher. Cut until the butter is pea sized (approx. 1/4 inch). Add water as need to form dough into a moist yet firm ball. Flatten the ball with the palm of your hands and fold in half. Flatten and repeat at least two more times. Gently form the dough into a disc and refrigerate for 1 hour or over night. Cold pastry makes for flakier pastry.
Remove dough from fridge. Roll out between lightly floured sheets of parchment/wax paper, until it's 1/8 - 1/16 inch thick. Cut a 10" circle from the center of the dough. Put aside excess dough. Transfer pie 10" circle to a 9" pie plate.
Quickly form excess dough into a ball. Flatten the ball with the palm of your hands and fold in half. Flatten and repeat at least two more times. Either return ball to fridge to re-chill or quickly roll out into a 9" circle; this will be your top crust. Chill pie dish and 9" circle in the fridge until you're ready to fill the pie.
Remove dough from fridge. Roll out between lightly floured sheets of parchment/wax paper, until it's 1/8 - 1/16 inch thick. Cut a 10" circle from the center of the dough. Put aside excess dough. Transfer pie 10" circle to a 9" pie plate.
Quickly form excess dough into a ball. Flatten the ball with the palm of your hands and fold in half. Flatten and repeat at least two more times. Either return ball to fridge to re-chill or quickly roll out into a 9" circle; this will be your top crust. Chill pie dish and 9" circle in the fridge until you're ready to fill the pie.