Weigh out flour and whisk together flour and salt in a medium sized bowl. Add the shortening, working it in until the mixture is evenly crumbly with everything thoroughly combined. Cut up butter into small cubes. Using your hands, a mixture, or a pastry cutter, roughly work in butter. Don’t overmix or be too thorough. There should be large chunks of butter in and among smaller chunks. Add 4 tablespoons of ice water over mixture and toss gently to combine. Add enough additional water to make a chunky, cohesive dough. It should hold together when you gather it in your hands. Cut dough into two equal parts and gather into a disk. Wrap the disks in reusable storage wrap and chill for 30 minutes or up to over night.