Measure out your butter and cut into small pieces about ½ inch wide. Place in a small bowl into the freezer and let chill for about 30 minutes.
In a medium bowl, add your flour and salt, and mix.
Add your shortening and chilled butter, and using a pastry cutter, cut the butter and shortening into the dry ingredients. The flour should look a little sandy with chunks of butter and shortening pea size or smaller.
Add 4 tablespoons of ice cold water into your flour. Use a rubber spatula to begin to work the dough together.
Once larger chunks have started to form, use your hands and press and form the dough into a ball shape. If the dough feels particularly dry, wet your hands while you work the dough.
Place your ball of dough onto parchment or plastic wrap and press down into a rectangle like shape - it does not need to be perfect.
Wrap your dough and chill for 1-2 hours, or up to 24 hours. If chilling for longer than 1-2 hours, make sure to wrap your dough well to avoid it drying out.
Take a 12 count muffin tin and grease 10 of the cavities with butter. I also cut strips of parchment and pressed them into each after greasing to help me pull the pies out of the tin after baking. Set aside.
After your dough has chilled, roll out your dough on a floured surface to about ⅛ inch thick. Using a 3¾-4 inch cookie or biscuit cutter, cut out 10 rounds. If you cannot do this in one roll out that's okay but try to get as many in the first roll out as possible. I used a scalloped edge biscuit cutter to provide a decorative edge to the pie crust.
Gently press your dough rounds into your buttered muffin tin.
Place your muffin tin with pie crusts into the fridge to chill.
Preheat your oven to 350°F.
