2 ¼ CUPS flour
¾ teaspoon salt
½ CUP shortening, well chilled
2 TABLESPOONS butter or margarine, well chilled
5-6 TABLESPOONS cold water

Place flour and salt in mixer bowl. Attach bowl and flat beater. Mix 15 seconds on “STIR” setting.

Cut shortening and butter into pieces and add to flour mixture. Mix on “STIR” setting for 30-45 seconds, until shortening particles are size of small peas.

Continue mixing: add 1 Tablespoon water at a time, mixing until ingredients are moistened and dough begins to hold together.

Divide dough in half. Pat each half into a smooth ball and flatten slightly. Wrap in plastic wrap. Chill in refrigerator 15 minutes.

Roll one half of dough to 1/3 inch thickness between sheets of waxed paper. Fold pastry into quarters. Ease into 8 or 9- inch pie plate and unfold, pressing firmly against bottom and sides.  Bake as indicated in recipe.

If you want an empty baked shell, bake at 450 for 8 – 10 minutes or until lightly browned.