In a large bowl, whisk together the flour, salt, and sugar.
Add the butter and the shortening and, using a pastry cutter or two forks, cut the butter and the shortening into the mixture until it has mostly shredded and created some smaller bits. A few larger chunks is ok, but a mostly shaggy dough is what you're looking for.
Measure ½ cup of water into a cup, bowl, or glass measuring cup. Add a few ice cubes and stir it around.
Add the ice water to the dough 1 Tablespoon at a time, stirring with a rubber spatula or wooden spoon after each addition. Stop adding water when the dough begins to form large clumps. I usually use between ⅓ and ½ cup of water. Do not add more water than you need to.
Transfer dough to a floured work surface, being sure to add all of the bits of dough and extra flour. Using floured hands, fold the dough into itself until the extra bits and flour are fully incorporated.
Form the dough it into a ball, divide dough in half, and flatten each half into a 1" thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days.
When you are ready to make your pie: gently roll out your dough on a lightly floured surface starting from the center of the disc and working your way outwards. I like to use a pastry mat with circle measurements on it. Turn the dough ¼ turn between each roll. If you're working with a 9" pie dish, roll your crust out to about 12". If using a pastry mat, flip the entire thing over and into the pie dish. This makes transferring quite simple!
Before proceeding with my pie recipe, I like to chill the pie crust in the pie plate in the refrigerator for about 15-20 minutes to allow the fats to get cold again. This step is optional, but I prefer to include it. Proceed with the pie per your recipe's instructions.
Prepare your pie crust ahead of time: prepare the dough through step 4 of this recipe and freeze for up to 3 months. Thaw overnight in the refrigerator before using.