1/2cup(95 grams) cold vegetable shorteningcut into a few pieces
1/2cup(120 ml) ice water
In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. Add the cold cubed butter and cold vegetable shortening. Using a pastry cutter or fork, cut them into the dry ingredients until you have small pea-sized crumbs (some larger pieces are okay).
Slowly drizzle in one tablespoon of ice water at a time (you may not need the full 1/2 cup) and gently mix it in until the dough starts to come together. Turn the dough out onto a lightly floured surface and pack it into a ball. Cut the dough in half and flatten it into two discs. Cover each one tightly with plastic wrap and refrigerate for at least one hour.
To bake the pie crust: Roll the dough out to 12 inches in diameter, transfer the dough to a 9-inch pie plate, gently fit it in, trim any excess dough, and decorate the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and the sides, then fill with pie weights (dried beans or dry rice work well too!). Bake with the pie weights at 400°F (190°C) for 15 minutes. Remove from the oven, remove the parchment paper (or foil) and the pie weights. Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven. For a partially baked pie crust: Return the crust to the oven and bake for another 5 minutes or until the bottom of the crust looks dry. For a fully baked pie crust: Return to the oven and bake for 15-20 minutes or until golden brown and cooked through.
Butter: I highly recommend using unsalted butter so you can control the amount of salt in this recipe. If using salted butter, reduce the salt to 3/4 teaspoon.Shortening: You may replace the shortening in this pie crust with another 1/2 cup (115 g) of butter.To prepare ahead of time: Pie crust may be prepared, wrapped tightly, and refrigerated for up to 3 days. If it's too cold to roll out, allow it to sit at room temperature for 10 to 15 minutes.To freeze the dough: Wrap the dough tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator.