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Place flour and salt in Cuisinart. Spin briefly to mix. Add the chilled butter and shortening. Use short pulses until the mix resembles coarse corn meal and no piece of butter is larger than a pea. 15 to 20 pulses should do it.
Sprinkle in liquid mix and pulse until liquid is mixed (5- 6 pulses). Dough should hold together but might need to add more cold water.
The dough might start to run up the sides but should not form a ball: too much mixing.
Split the “cut” dough into equal piles and form first a ball and then 6 to 8 inch discs.
Cover and refrigerate for one or more hours. Can keep for several days. I know of some who do not bother. Probably most important if its a hot summer day. You can ignore all of this and cut with fork the old way.