1. In a large bowl, whisk together the flour and salt until combined.

2. Cut the cold butter and shortening into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

3. Gradually add the ice water, 1 tablespoon at a time, mixing gently after each addition until the dough just holds together when pressed.

4. Turn the dough out onto a floured surface, shape into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

5. Let dough sit at room temperature for 5 minutes before rolling. Roll out one disc to fit a 9-inch pie plate.

6. Carefully transfer dough to the pie plate, trim excess, and press gently into the edges.

7. If using a top crust, add filling, then repeat rolling and place second crust over the top. Trim and crimp the edges.

8. Chill the prepared crust in the pie plate for 15–20 minutes before baking.

9. Blind bake if needed, or fill and bake according to your pie recipe.