Instructions

Process the flour and salt in a food processor fitted with the steel blade until combined. Add the shortening and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter cubes over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Turn the mixture into a medium bowl.
Sprinkle 3 tablespoons ice water over the mixture. With a rubber spatula, use a folding motion to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more ice water if necessary. Press the dough into a 5 by 4-inch rectangle (see illustration 1 below) and wrap tightly with plastic wrap. Refrigerate until chilled at least 30 minutes.
When the pot-pie filling is ready, following illustrations 2 through 7 below, roll the dough on a floured surface to a 15 by 11-inch rectangle, about 1/8 inch thick. (If making individual pies, roll the dough 1/8 inch thick and cut 6 dough rounds about 1 inch larger than the dish circumference.) Place the dough over the pot-pie filling. Trim the dough to within 1/2 inch of the pan lip. Tuck the overhanging dough back under itself so the folded edge is flush with the pan lip. Flute the edges all around. Alternatively, don't trim the dough and simply tuck the overhanging dough down into the pan side. Cut at least four 1-inch vent holes in a large pot pie or one 1-inch vent hole in each smaller pie. Proceed with pot-pie recipe.