Whisk flour with salt in a bowl. Add the cold butter and shortening with two forks or one pastry cutter until the mixture looks like a coarse meal. Don't overmix; we're not trying to blend everything in completely.

Measure out half a cup of water, then toss in some ice cubes and stir. After a few minutes, grab another ½ cup of that water (the ice will have melted a little) and slowly drizzle this cold water into your dough mixture, 1 tablespoon at a time. Stir after each tablespoon until your dough forms big clumps.

Plop the dough onto a floured surface. Use your hands to fold it over itself until all the flour and fats mix nicely. Dip your fingertips into the iced water if the dough feels too crumbly or dry. If it's sticky, just sprinkle on some extra flour and keep kneading.

Shape it into a small ball and half it. Each half should weigh about 1.5 pounds. Flat out each half into thick crust discs (about 1 inch).

Wrap each dough ball snugly in plastic, then refrigerate for 2 hours to a few days.

Keep rolling until you have a 12-inch circle that fits into a 9-inch pie dish. Your dough should be about ⅛ inches thick (quite thin).

Pick the dough circle. Gently roll one of its ends onto your rolling pin and back to you, slowly lifting it off the flour-coated surface while you're at it. Carefully unroll it over the dish's top.

Carry on with the rest of your cream pie.