Add ⅔ of the flour, salt, and sugar into your food processor. Pulse 1-2 times to combine.
1⅓ cups all-purpose flour, ½ teaspoon kosher salt, 1 tablespoon granulated sugar
Add the butter and shortening cubes evenly over the flour and pulse a couple of times until the dough starts coming together
6 tablespoons unsalted butter, ¼ cup vegetable shortening
Add the remaining flour and pulse 3-4 times until the dough starts to crumble and breaking apart again
Transfer the dough to a bowl, add the cold water, 1 tablespoon at a time, and press the dough with a spatula until it comes together into a ball (see note 2).
2 tablespoons cold water
Press the dough into a flat circle, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight (see note 3).
When it's time to bake, roll out the dough carefully on a lightly-floured surface, moving it in quarter circles with your hands while rolling it out. Sprinkle some flour on the surface when needed to prevent sticking. Roll it out around 2 inches bigger than your pan
Gently transfer the dough to the pan by adding some flour onto the surface and wrapping the dough carefully around your rolling pin
Press the dough into the pan carefully so it's sticking to the pan everywhere
Cut off excess overhanging dough with a sharp knife or some scissors, but leave around 1 inch of overhang.
Roll the overlapping inch under itself to create a firmer and rim.
Use your index finger and the index finger and thumb from the other hand to crimp the dough to form a scalloped edge (see note 4).
Chill the pie crust again for at least 15 minutes before going on.
If partially baking (blind baking), cook chilled pie crust at 425°F for 12-15 minutes without filling. You can use the pie weights as shown.
If fully cooking, start by blind baking, then fill with your filling, and cook at 375°F for 15-20 minutes.
If fully cooking WITHOUT blind baking, you can cook at 375°F for 45 minutes.