Perfect Pie Crust

2 cups all purpose flour
1/2 tsp. salt
12 tablespoons (1.5 sticks) unsalted butter
3 tbsp. margarine or chilled crisco
1/4 cup ice water

In a large bowl, sift flour and salt. Cut chilled butter and margarine into 1 tbsp. pieces and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add water little by little, pressing pastry together into a ball. Wrap and chill for at least an hour. It is very important to work the pastry as little as possible. Don't overhandle. A secret to light, flaky pastry is to keep the mixture cool. Add as little water as possible and mix only as much as necessary.
Roll out pastry to about 1/8 inch thickness. Bake according to filling directions.