Buttermilk Pie Crust

2 cups all-purpose flour

1 teaspoon salt

⅔ cup vegetable shortening

3 tablespoons cold butter

⅓ cup buttermilk, or as needed

2 teaspoons vegetable oil

Whisk the flour and salt together in a bowl. With a pastry cutter, cut the shortening and butter into the flour until the chunks are the size of small peas. Stir in buttermilk and vegetable oil with a fork until the dough is moistened and beginning to gather together. Form the dough into a compact shape.

Divide the dough in half, and shape each half into a ball. Roll out each pie crust between 2 sheets of parchment paper.