Pie crust

1 cup flour
1/4 tsp salt
4 tbsp butter, chilled and cut into small pieces
1 1/2 tbsp shortening
2 tsp lemon juice
6 tbsp ice water

Lightly spoon flour into dry measuring cup; level with knife. Combine flour and salt in a medium bowl. Cut in butter and shortening with a pastry blender or two knives until mixture resembles coarse meal. Combine 3 tablespoons water and juice. Sprinkle surface of flour mixture with water mixture, 1 tablespoon at a time; toss with a fork until moist. Repeat. Gently press mixture into a 4-inch circle on plastic wrap; cover. Chill 30 minutes.
Preheat oven to 325°.
Unwrap and place chilled dough on a lightly floured surface. Roll dough to an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.