In the work bowl of a food processor, add the flour, sugar, and salt. Pulse 5 times to combine.
Add the shortening and pulse until the mixture looks like coarse sand. Add the butter and pulse until the butter is the size of hazelnuts, about 5 pulses.
Add 2 tablespoons of water and pulse until the dough begins to clump around the blade. Add more water, 1 tablespoon at a time, if needed. The dough should hold together when pinched and should not feel wet or sticky.
Turn the dough out onto a lightly floured surface and form a disk. Wrap in plastic and chill for at least 30 minutes or up to 3 days.
Remove the dough from the refrigerator for 10 minutes to warm up. Roll out on a lightly floured surface to a 1/8" thick, 12" circle, turning the dough often to make sure it does not stick. Dust the surface with additional flour if needed.
Fold the dough in half and place it into a 9" pie plate. Unfold and carefully press the dough into the pan. Use kitchen scissors or a paring knife to trim the dough to 1" of the pan's edge.
Cover with plastic and chil until ready to bake.
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