Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter shortening over the top and process until the mixture resembles coarse cornmeal, about 10 seconds. Scatter butter over the top and continue pulsing about 10 times, or until the mixture resembles coarse crumbs. Add 6 tablespoons of water and pulse just until the dough comes together, adding additional water 1 tablespoon at a time if needed. (If you’re worried about the food processor overworking your dough, you can always do this step by hand, using your hands or a rubber spatula to press the dough together. My food processor is very efficient and only takes a few pulses to bring the dough together.)

Weigh the dough, if desired, then divide into two equal pieces. Pat each piece into a disk about 4 inches across and wrap tightly with plastic wrap. Refrigerate for at least 1 hour. Before rolling dough, allow it to sit out for 5-10 minutes to soften slightly.

Roll the dough, on a lightly floured work surface, into a 12-inch circle. Carefully fold the dough over the rolling pin and gently unroll it into a 9-inch pie plate, allowing the excess to hang over the edge. Press the dough into place.

Trim all but about ½-inch of dough from the edge of the pie plate. Tuck overhang under itself and crimp the dough with your fingers. Cover with plastic wrap and freeze for 30 minutes before baking.

Proceed with baking as directed in your recipe.