In large bowl, stir flour and salt together. Using a pastry blender or fork, cut butter and shortening into flour until mixture resembles cornmeal. Add 8 tablespoons cold water and stir until mixture holds together in large clumps. Add additional water tablespoon by tablespoon if the dough is still dry. Divide dough into two discs, cover with plastic wrap and chill at least 1 hour.
To make pie, roll first disc to a 14 in. circle, about 1/8 in. thick. Place in pie plate, pressing firmly into the sides and bottom of the pan.
For open-faced pies, fill crust with prepared filling, garnish with additional dough cut outs and bake.
For double-crust pies, fill bottom crust with prepared filling. Roll second crust to 1/8 in. thick; cut holes to vent filling with small cutter. Place crust over filling and crimp edges of top and bottom crusts together tightly. Bake until crust is golden brown.