• Mix the flour and salt. In a large bowl, whisk the flour and salt together.
• Cut the fat into the flour. Using a pastry cutter cut the butter and shortening into the flour mixture.
• Add the water. Measure out a 1/2 cup of water and add some ice. Stir the water briefly to melt some of the ice. Using a tablespoon measure out 1 tablespoon of water and add it to the pie dough 1 Tablespoon at a time. Stir with a rubber spatula or wooden spoon after every Tablespoon has been added.
• Stop when the dough starts forming large clumps. I typically use around 1/2 cup of water, so be mindful not to add more than necessary. You don't want the dough to be sticky.
• Form the dough. Place the pie dough onto a floured surface. With floured hands, gently fold the dough into itself until the flour blends thoroughly with the fats. The dough should come together without being too sticky. Be careful not to overwork it. If the dough seems slightly dry or crumbly, dampen your fingers with ice water and continue to combine it. If it feels too sticky, sprinkle on more flour and proceed to shape it into a ball.
• Split the dough. Cut it in half with a sharp knife, and using your hands, gently flatten each half into 1-inch-thick discs.
• Wrap the dough and chill. Individually wrap each one tightly with plastic wrap, then refrigerate for a minimum of 2 hours, and you can keep them in the fridge for up to 5 days.

How to Roll Out Pie Crust

• Roll the dough using a rolling pin. Dust the work surface, rolling pin, and your hands with a light coating of flour, and add a small amount of flour atop the dough. Apply moderate but gentle pressure when using the rolling pin on the dough. When rolling dough, start from the center, working outward and turning as you go. Rotate and flip the crust between rolling to avoid sticking.
• Even out the dough. If the circle is uneven, stop using the rolling pin and use your hands to shape the edges into an even circle. Roll the dough to a 12-inch-sized circle that will fit a 9-inch pie dish (as well as a deep dish pie dish).
• Transfer the dough to the pie dish. Position the rolling pin in the middle of the rolled-out dough, then gently fold the dough over the pin. Lift the dough using the rolling pin and place it in the center of the pie dish. Unfold the dough and gently press it into place.
• Trim the dough around the edges. Trim any uneven overhang from the pie crust using scissors or a knife. Next, neatly fold the remaining crust over the edge.
• Flute or crimp the edges. To flute the edge of your pie crust, press gently around the edges of the pie crust using a combination of your knuckle and two fingers. To crimp the edge firmly press the fork's tines into the crust's edge to create a pattern.