PREPARATION:

1. Combine flour and salt in large bowl. With pastry blender or 2 knives, cut in butter and shortening until mixture resembles cornmeal.
2. Add water, 1 tablespoon at a time; stir just until mixture holds together. Knead lightly with your hands to form ball. Wrap in plastic wrap and refrigerate 30 minutes.
3. Roll out dough on lightly floured surface to 12-inch circle. Gently press into 9-inch quiche dish or pie pan. Trim edges and flute.