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1
In a large bowl, mix together flour, salt, and sugar until well combined.
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2
Using clean hands, add butter and toss until just coated.
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3
Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes.
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4
Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute.
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5
Drizzle in half ice water and rake through mixture with fingers until just moistened.
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6
Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten.
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7
It will go from being a shaggy mess to coming together.
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8
Dough is moist enough when it is moistened through but is not wet when pressed.
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9
(Do not overwork the dough or it will become tough.)
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10
While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball.
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11
Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap.
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12
Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
