Prep the water by adding 3-4 ice cubes and filling a measuring cup with water. Let it sit so the water gets good and cold. In a large bowl add the flour, salt and sugar and whisk together.
Cut the butter and shortening into the flour mixture using a pastry cutter or fork. The mixture should look coarse.
Remove the ice from the cold water and measure ½ cup. Add 1-2 tablespoons at a time into the flour mixture and mix with a large fork.
Once dough is formed, shape into a ball and cut in half. Wrap each half in plastic wrap and place in the refrigerator for at least 1 hour. Ideally overnight if possible.
Prepare a lightly floured surface and begin to roll dough from center in all directions to create a circle. Move dough on floured surface so it does not stick.
Using a rolling pin to roll dough, move the dough to pie pan for baking.
Lay dough on pie pan and with your hands gently make sure the dough fills the bottom and rests on the sides. Pinching dough with your fingers to create a nice ribbon on the top edge.
Bake crust according to the pie recipe you are following.
If you've tried this recipe, come back and let us know how it was in the comments or ratings.
As more water is added, the dough will begin to take shape. You won’t want to over mix and the dough will come together quickly. Adding too much water will make a tough pie crust and adding not enough makes a crust dry and crumbly.
A pie crust ball can be kept up to 5 days in the refrigerator or up to 3 months when frozen.