4 tablespoons cold unsalted butter, cut into 1/2-inch dice
2 tablespoons cold vegetable shortening, cut into small pieces
3 tablespoons ice water
In a food processor, pulse the flour with the salt. Add the butter and shortening and pulse until the mixture resembles coarse meal with some pieces the size of peas. Drizzle in the ice water and pulse just until small clumps form. Transfer the dough to a lightly floured surface and knead gently a few times. Flatten the dough into a disk, wrap well in plastic and chill until firm.
The dough can be refrigerated for up to 2 days or frozen.