Mix flour and salt in a large mixing bowl. Add ice cubes to a measuring cup and fill with ½ cup cold water. Set aside.

Add fats: Grate frozen butter into the bowl, or cut it into small pieces. Add chilled shortening and use a pastry blender or fork to cut the fats into the flour until well combined and resembles coarse crumbs.

Add ice water a spoonful at a time, mixing until the dough begins to come together. Be careful not to over mix, and you may not need all of the water.

Gently mold the dough into a ball, then divide it into 2 equal pieces. Press each piece gently with your hands into a flat disk.

Refrigerate: Cover with plastic wrap and refrigerate the dough for 2 hours, or freeze for 30 minutes.

Roll out Crust: Dampen a large towel or cloth and lay it flat on your countertop. Place a large piece of parchment paper over it. Lightly flour both sides of the pie dough disc and set it on the parchment paper. Use your rolling pin to gently press the pie dough out into a large circle. Always start at the center of the crust, and work outwards. You want your dough to be thin, and about ½ inch larger then the diameter of your pie dish.

Place in pie pan: Gently turn the dough into your pie dish and remove the parchment paper. Settle it smoothly into the bottom and sides of the pan. Trim and crimp the edges of the crust.

Fill with desired pie filling, or blind bake the crust for recipes that require a baked pie shell.

Place a large piece of parchment paper into the bottom of unbaked crust. Pour some dry beans, rice, or pie weights on top and smooth into an even layer.

Bake at 375° F for 15-20 minutes. Remove the pie from the oven and lift the parchment paper and weights out of the crust. Prick the the bottom of the crust all over with a fork, then return the pie to the oven to bake until lightly golden, about 10-15 more minutes.