Whisk the flour, sugar and salt together in a large bowl. Cut the butter into about 10 pieces. With a pastry blender or two knives, cut the butter and shortening into the flour mixture until the largest pieces are the size of small peas. Drip most of the ice water around the mixture and stir with a fork until the mixture forms clumps.
If you can gather the mixture together into a ball of dough that holds together, you have added enough liquid. If not, add another teaspoon of ice water. On a dry day, you may need to add 3 teaspoons more ice water to get a ball of dough that does not immediately fall apart. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate at least 1 hour.
Roll out the chilled dough on a floured pastry cloth, board, or wax paper. Using a floured rolling pin, roll from the center out, changing direction to get a circle approximately 12 inches wide.
Roll the pastry up on the rolling pin, unroll it over the pie pan. Lift the edges to ease the pastry into the pan and trim it to allow just a 1-inch overhang. Fold under the excess and flute the edge. Cover the crust with plastic wrap and refrigerate it for at least 45 minutes.