Julia Child's Pie Crust

• 5 1/4 Cups pastry or all-purpose flour
• 1 Tbsp kosher or regular salt
• 3/4 cup (6 oz) unsalted butter, cut into small pieces
• 1 3/4 cups (11 oz) solid vegetable shortening
• 1 cup ice water

1. Mix the flour and salt together.
2. Cut in butter with a pastry blender or your fingers, until mixture looks like coarse crumbs. Be patient as this takes a while.
3. Cut in the chilled shortening until it forms curds.
4. Add in ice water gradually and stir to incorporate. When the dough is sufficiently moist, pinch it - it will stick together.
5. It is better to add too much water than too little. Too little and the dough will be dry and difficult to roll. Too much water and the stickiness will be taken up with the flour as you roll it out.
6. Gather the dough into rounds and flatten slightly and wrap in plastic wrap and chill for at least 1 hour.
7. I used lard as I didn't have any shortening and it was great also. I also added a little more flour, probably 1/2 cup more. It is fun to play around with recipes.