Sift the flour and salt into a large bowl. Cut in the shortening and the butter until the mixture resembles coarse crumbs. Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.
Sprinkle flour on the counter before rolling out the dough. Split the dough into two chunks.
Roll out one piece on a floured surface. Roll the dough about 1/2 an inch larger than your pie pan.
Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan.
If you are making just a bottom crust, turn the edge under and use thumbs "flute" the edges of the dough.
If you are making a double crusted pie, fill the pie, roll out the other half of the dough and lay it over top the filling. Fold the top dough under the bottom dough and use your fingers to seal it together.
Bake according to your pie recipe.
This recipes makes enough for a double crusted pie.