1. In a large bowl, whisk together the flour, sugar, and salt.

2. Add the cold butter and shortening. Cut in with a pastry blender or two forks until the mixture resembles coarse crumbs with pea-sized pieces.

3. Drizzle ice water in, 1 tablespoon at a time, tossing with a fork until the dough begins to clump together (you may need only 6–7 tablespoons).

4. Turn the dough out onto a floured surface. Divide in half, flatten each into a disk, and wrap in plastic. Chill at least 1 hour.

5. Let dough rest at room temperature for 5 minutes. Roll out one disk to a 12-inch circle and fit into a 9-inch pie pan. Fill and top as desired for your pie.

6. For a double crust, roll out the second disk, place over the filling, and trim and crimp the edges.

7. Bake at 425°F (220°C) for 15 minutes, then reduce temperature according to your pie recipe. For a golden finish, brush with milk or cream and sprinkle with sugar before baking.