In a bowl, combine the flour, sugar, and salt. Give it a stir to combine, then cut in the shortening until it is in small pieces. Next, cut in the butter until it is about the size of peas.

Use a fork to mix in the water a few tablespoons at a time until you have a rough dough that is just coming together. Press it together into a ball, then flatten it into a disc, wrap it in plastic wrap, and refrigerate for 30-45 minutes. It can also keep in the refrigerator for up to 3 days.

When you are ready to roll out the pie crust, cut your dough in half and flour a surface generously. Roll half of the dough out in a circle until it is about 1/8″ thick. Carefully fold and lift it into the pie plate, then unfold it and gently press it into the edges of the dish. Trim off excess and fold/flatten/crimp edges to the desired design.

Follow the instructions above for blind baking or filled baking.