In a medium bowl combine flour and salt. Add cubed shortening and cold butter, work it in roughly with a fork or pastry cutter.
Pour 4 Tbsp ice water over the flour mixture and toss the mixture gently together to combine. Add more water, one tablespoon at a time, until the mixture is fairly cohesive, chunky, and holds together when squeezed.
Pour mixture onto a floured worksurface and press it into a rectangle. Fold sides into the middle, flatten and fold sides over again. Divide in half.
Shape each piece into a rough flat disc. Wrap each disc in plastic wrap and chill for 30 min in the fridge or overnight (let sit at room temp for 10 minutes before rolling out).
On a floured work surface roll out one dough disc into a 12” round for a 9” pie. Make sure the crust is not sticking by moving it around, sprinkle more flour if necessary.
Spray pie pan with oil spray, fold the crust in half and then quarter, and transfer to pie plate. Don’t stretch the dough, lift and rearrange instead, this prevents shrinking.
Proceed with the pie crust per your recipe’s instructions.