In a large bowl, whisk together the flour, salt, and sugar.
Add the cold butter cubes and shortening. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
Drizzle in the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together, do not overmix.
Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
Roll out one disc on a lightly floured surface to fit your pie dish. Press gently into the dish, trimming excess edges.
For a double crust, add filling, top with the second rolled-out crust, and seal edges.
For blind baking, line the crust with parchment paper, fill with pie weights, and bake at 375°F (190°C) for 15 minutes, removing weights halfway for even browning.
Cool before filling or serving.