My suggestion would be to go part butter and part shortening. Butter for flavor, shortening for flake. I know I must sound like a broken record, but Julia Child's pate brisee in her MtAoFC for both sweet and savory pies has gotten me raves. She gives instructions for making it by hand, mixer, and cuisinart.
I just made an apple pie this morning for our pizza party at work:
2 c. flour
1/2 tsp. salt
3/4 c. cold shortening or lard (I used white Crisco)
1/4 c. ice water
Mix together flour and salt, cut in shortening until mixture is course and crumbly. Slowly pour in water and mix with your hands until right consistency - do not overmix, as it will result in a tough pastry. good luck!