Combine the flour and salt in the bowl of a stand mixer fitted with the paddle attachment.
Mix for a couple of turns to blend.
Add in the butter & shortening pieces and mix on medium-low speed.
Mix until the largest butter & shortening pieces are not much bigger than peas.
Add in 1 tablespoon of cold water at a time on low speed just until the dough comes together.
Shape the dough into a ball, flatten and wrap in plastic or ziplock bag.
Chill in refrigerator for at least 30 minutes. (This dough can be frozen for up to 2 months.)
Remove from the refrigerator.
Lightly flour a work surface along with a rolling pin.
Roll out starting in the middle and working outward until you get the desired thickness of your crust.
Use pastry according to the recipe you are using for the filling.