Step 1

In a large bowl, whisk together flour, salt and sugar. Add the chilled shortening and using a pastry cutter, or two forks, cut the shortening into the flour mixture until it resembles coarse sand. Next, add the cold butter cubes and cut the butter into the mixture until it resembles coarse crumbs, with bits about the size of small peas. If there are a few larger bits, it's okay (that bite of pie will be extra good).

Step 2

Sprinkle the ice-cold water, one tablespoon at a time, into the bowl. With a rubber spatula, use a folding motion to mix. Once large clumps start to form, do not add any more water. I typically use about 6 tablespoons.

Step 3

With your hands, form the dough into a large ball and transfer to a lightly floured work surface. Divide the dough into two equally-sized disks, about 6 inches in diameter.

Step 4

Tightly wrap the discs separately in plastic wrap and refrigerate for at least 1 hour or up to 3 days.

Step 5

Remove one pie dough from the refrigerator. If necessary, let it sit until it's malleable, but still cool to the touch. Unwrap the dough and place it on a floured work surface. Sprinkle a little flour on top of the dough and on your rolling pin.

Step 6

With medium pressure, use your rolling pin to roll out the dough. Turn it every few rolls so it starts to form a circle. If it starts to get sticky, sprinkle a little flour on top and lift the dough to sprinkle some underneath (especially in the center). Once it is 12 inches in diameter, wrap the dough around the rolling pin and transfer it to a 9-inch pie plate.

Step 7

Gently press the dough into the bottoms and sides of the pie plate. Trim any excess dough, leaving a little to hang off the edges. Flute the edges with your fingers or crimp it with a fork. Use as directed in your recipe. Keep second pie dough in the refrigerator until it's needed for a top crust or another recipe.