Combine flour, salt, and the sugar stand mixer fitted with the dough hook.
Add the butter and mix for about 2-3 minutes.
Add shortening and mix for another 2-3 minutes. The mixture should resemble coarse cornmeal
Add 6 tablespoons of ice water and mix until the dough is pulling away from the sides of the bowl. Pinch the dough and if it sticks together then it's done. If it doesn't stick together add another tablespoon of ice water at a time until it does.
Place dough on a clean surface and divide it into 2 balls equal in size. Flatten each ball into a 4-inch disk and wrap with plastic wrap and put in the fridge for 20 minutes or longer, just to stiffen it up so you can work with it a little longer.
After the dough has been chilled you can start rolling it. If it's a little too stiff wait a couple of minutes for it to warm up. Sprinkle a little bit of flour on top of the dough so the rolling pin doesn't stick to it.
Once you have a big enough piece of dough place it in the pie dish. The easiest way to place dough in the dish it to lightly fold it in half then in half again. Place it in the dish and carefully unfold the dough.
If you are making a double-crust pie (top and bottom) repeat the process for the top crust.
