1 1/2 c All purpose unbleached flour
1/8 t salt
8 T Unsalted butter, chilled and cut into 1/4" pieces
4 T All vegetable shortening, chilled
3-4 T Ice water
Mix flour and salt in a food processor fitted with the steel blade. Scatter butter pieces over flour mixture. Cut the butter into the flour with five 1 second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter pieces no larger than small peas, about four more 1 second pulses. Turn mixture into a medium bowl.
Sprinkle 3 T ice water over the mixture. Using a rubber spatula, use folding motion to mix the dough until it just sticks together. Do not over mix or it will become tough. Add up to 1 T more ice water if needed. Shape dough into a ball, then flatten into a 4" wide disc. Wrap in plastic wrap and refrigerate 30 minutes or up to 2 days before rolling.
Roll dough between 2 sheets of parchment paper to the size of your baking pan. Trim edges and cut at least four 1" vent holes in the top of the dough or one 1" vent hole in the smaller individual pies. Bake until pastry is golden brown, 30 minutes for a large pie or 20-25 minutes for the smaller pies.
