This recipe can be used for almost any double-crusted 9- or 10-inch pie, sweet or savory. If you're making it for a pie that has a single crust, wrap the dough you don't need and freeze it. More Pies and Tarts
In a food processor, combine the flour and salt. Add the shortening and pulse until the mixture resembles coarse meal. Add the butter and pulse several times, until the butter is the size of small peas. Sprinkle evenly with the ice water and pulse just until the dough comes together.
Transfer the dough to a lightly floured work surface and knead lightly once or twice. Divide the dough in half; pat each half into a 6-inch disk. Wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
The pastry can be frozen for up to 1 month.
Torta di Napoli.