Place flour and salt in the base of a food processor. Pulse until mixed through. Add butter and shortening and pulse until butter and shortening is cut into pieces into the flour.*

Add 8 Tbsp of water and pulse until the dough starts to pull away from the walls of the food processor. If the dough appears too dry and crumbly, add more water, about ½ Tbsp at a time. The dough should be able to smoosh together between your fingers.

Remove dough and place onto a floured surface. Use your hands and form dough into a ball, then cut the ball into two separate pieces. Flatten the pieces into two separate disks.

Wrap the disk in plastic wrap and place in the fridge for at least 45 minutes or up to 3 days.

Remove disk from fridge and allow to sit for around 5 minutes, or until the dough is warm enough to roll out.

Place the dough on a floured surface and roll the dough until it’s about ⅛ inch thick and long enough to extend about 1-2 inches beyond your pie plate. Rotate the dough while rolling it out to ensure it doesn’t stick to the board.

Roll the dough over your rolling pin and lay it on the pie plate. Adjust the pie dough so that it fits in your pie plate but do not stretch it to fit.

To decorate the sides, trim or tuck under any excess dough and use your fingers or a fork to crimp the sides. Use crust as instructed in your recipe.

To Partially Bake: Preheat the oven to 375 degrees Fahrenheit. After placing the pie in the pie plate, dock the inside of the pie crust all over with a fork. Place the pie crust in the freezer for 10 minutes. Place pie crust on a baking sheet and lay foil paper in the middle of the pie crust, making sure it covers the entire pie crust. Fill the inside with white sugar, pie weights, or beans until the inside is full and the foil paper is laying along the sides of the pie. Bake in a preheated oven for 15-17 minutes. Remove foil paper and pie weights and continue baking for 8-10 minutes to bake the bottom. Remove from the oven.