Make the whipped cream
In a food processor, pulse the flour, sugar and salt to blend. Add the butter and shortening and pulse until the mixture resembles coarse meal. Drizzle in 3 tablespoons of the ice water and pulse just until the dough can be gathered into a ball; if necessary, gradually add the remaining water. Turn the dough out onto a lightly floured surface and form it into a 9-inch log. Cut off a 4-inch section of the log and pat it into a 6-inch disk for the bottom crust. Wrap the disk in wax paper. Cut the remaining dough in half and wrap each piece separately in wax paper. Refrigerate all of the dough until chilled, at least 1 hour, or overnight.