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In a food processor, pulse together the flour, sugar and salt. Add the butter and shortening and pulse until the pieces are the size of small peas. Drizzle in 2 1/2 tablespoons of the ice water and pulse a few times, adding a little more water if necessary until the dough can be gathered into a ball. Pat the dough into a 6-inch disk. Wrap it in plastic wrap or wax paper and refrigerate for at least 1 hour or overnight. Let the dough soften at room temperature for 5 minutes before rolling out.
On a lightly floured surface, roll the dough into a 12-inch round. Fit the dough into a 9-inch pie pan without stretching it. Tuck in the overhanging dough to reinforce a generous rim. crimp the rim decoratively and refrigerate the pie shell until firm, at least 1 hour or overnight, before serving.