1cup (2 sticks or 226 grams)unsalted buttervery cold
1/3cup (2 1/2 ounces or 70 grams)butter flavored shorteningvery cold
3/4-1cup (180-240 milliliters) ice water
In a large mixing bowl, use your hands to combine the flour and the salt together.
Shred the butter into the flour in the bowl, then add the butter flavored shortening. Rub the fat between your fingers and thumbs until the mixture resembles a coarse meal and the fat is no larger than pebbles.
Add the ice water to the flour-fat mixture and mix with your hands just until the dough forms and ball and now loose flour remains. The fat should still be slightly lumpy. Divide the dough into two equal balls. Press each ball into discs to help them chill faster.
Cover the discs of dough and transfer them to the fridge to rest for at least 30 minutes, but preferably 1-2 hours. This allows the dough to hydrate.
Use the dough as needed.
Swaps and Subs:
use salted butter and omit the salt in the recipe
use plain shortening instead of butter-flavored shortening
if you know you'll use the dough for savory recipes, replace the shortening with lard
use iced milk in place of water for a richer-tasting pie dough
Keep the pie dough covered and store in the fridge for 5-7 days.
OR put the covered dough into a freezer storage bag and freeze the dough for 2 months.
Thaw frozen pie dough in the fridge overnight or at room temperature for 1 hour before using.