In a mixing bowl, stir together the flour and salt.

Add in the butter and shortening and, using a pastry blender or possibly 2 knives, cut them in till the mix resembles coarse bread crumbs.

Sprinkle in the water, 1 Tbsp.

at a time, stirring gently with a fork after each addition and adding only sufficient of the water to create a rough mass.

Using floured hands, pat the dough into a smooth, round flattened disk.

Use immediately, or possibly wrap in plastic wrap and chill for up to 2 days.

This recipe yields sufficient dough for one 9-inch ouiche or possibly tart shell.

Yield: 1 tart shell