Combine the flour, salt, and sugar in a medium sized bowl.
I like to stick this bowl, along with my pastry cutter in the freezer while I'm cutting up the butter and shortening.
Using a pastry cutter* or fork, cut the butter and shortening into the flour mixture until the mixture resembles coarse crumbs. The largest chunk of butter should be the size of a small pea.
Drizzle ice water one tablespoon at a time in the the mixture, using a fork to gently moisten the flour until it starts to clump*.
Gently form the dough into a disc about 1 1/2 inches tall. Double wrap in plastic wrap and place in the fridge for two hours.
On a lightly floured surface, roll the dough into a 15" circle. You may lightly flour over and under the dough as you go.
Fold the dough in half, the in half one more so the dough is now folded into quarters. Gently place in pie pan and unfold, easing the dough inwards as you press it against the insides of the pie pan. Trim any excess dough that's beyond 1/2 an inch from the edge of the pie pan. Save it in case you need to patch up any thing spots.
Fold the 1/2 of dough overhang under so it creates a thick edge. Using your thumb and index finger, make scalloped edges in the dough.
If blind baking, preheat oven to 400°F. Place a sheet of parchment paper over the crust and fill with pie weights, rice, or beans. Bake for 12 minutes. Remove the parchment paper and weights and bake for another 5 minutes.