Slice the cold butter and shortening and add them to the dry ingredients.
½ Cup Shortening, ½ Cup Butter
Using a pastry cutter, two knives, or a fork, work the shortening and butter into the dry ingredients. The mixture should look like very small peas with coarse sand.
Sprinkle half of the cold water over the pie crust dough. Use a silicon spatula to fold the dough just until it barely comes together. Sprinkle the remaining water and continue to fold the dough just until it comes together.
6 Tablespoons Ice Water or Very Cold Water
Gather the pie crust dough into a ball, divide the ball into two halves and flatten each half into a disk.
Wrap each disk in cling wrap and refrigerate them for at least 20 minutes before rolling and shaping.
Notes
My Top Tips♡ Making the Pie Crust DoughMeasure and refrigerate the shortening before using. I generally allow 2 hours to chill it.Don't add the water 1 tablespoon at a time. Many recipes state to do this. But this overworks the pie crust dough and toughens it. Add half the water, fold the dough, and then add the rest of the water.♡ Rolling Out the Pie CrustRemove the pie crust dough from the refrigerator for 20 minutes before rolling it out. Overly cold dough is difficult to handle and will take longer to roll out.The most important thing is to not let the pie crust dough stick to the work surface. Periodically turning the dough as it is rolled and adding flour as needed is key to good roll-out.Make-Ahead & StorageStore the pie crust dough in the refrigerator wrapped in cling wrap. It can be stored in the refrigerator for up to a week or frozen for up to a month. If you have a FoodSaver vacuum sealer, you can freeze pie crust for up to 6 months.