Place the flour, butter, sugar, and salt into a food processor. Pulse until the mixture resembles coarse cornmeal. Add the shortening, and pulse a few more times until its incorporated.

With the food processor still running, very slowly pour in the water. Stop just as the ingredients begin to come together. There may still be some dry areas. If the ingredients can be pressed and hold together, there’s enough water.

Transfer the dough to a work surface. Continue to work the ingredients together, and form the dough into a ball. If it’s not holding together, add another tablespoon or two of water.

Divide the dough into two equal parts, and flatten each disc slightly. Wrap the discs with plastic wrap, and refrigerate for at least 1 hour.

After the dough has chilled, remove it from the refrigerator and allow it to sit at room temperature for about 10 minutes. Meanwhile, lightly flour a work surface and rolling pin. After the dough is warmed up enough to roll out, place it on the work surface and roll it out to a 12-inch circle about ¼-inch thickness. 

Fold the pie dough into fourths, and transfer it to an ungreased 9-inch pie plate. Unfold the pie dough onto the pie plate, and carefully press it into place. Trim the outer edge of the dough leaving ½-inch hanging on all sides.

Roll the excess up onto the edge of the pie plate, and use your fingers to crimp (flute) the dough. Place the dough back in the refrigerator for at least an hour before using in a recipe. Use the second crust as a top crust or save it for later.

See post for storage recommendations.