Directions

1. In a medium bowl, mix the salt and flour with a whisk. Add the butter and shortening; using a pastry blender, mix them into the flour until it it resembles pea-sized pieces. Sprinkle water into the mixture, 1 tablespoon at a time, gently mixing with a fork until it holds together. If the dough is too dry, add the last tablespoon of water. Do not overwork the dough.
2. Press the dough together in the bowl and then turn out onto a lightly floured surface; press it into a disc. Wrap the dough in plastic wrap and place in refrigerator to chill for 2 hours.
3. Remove chilled dough from refrigerator and unwrap from plastic. Sprinkle a small amount of flour on the countertop surface, and lightly sprinkle the top of the pie dough with flour. Roll the pie dough into a 10-inch circle. Fold the dough in half, and transfer it to a baking sheet lined with parchment paper to allow easy transfer of the Galette to the Baking Stone.