Pulse the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade. Scatter the butter pieces over the flour mixture, tossing to coat with the flour. Cut the butter into the flour with five 1-second pulses. Add the shortening and continue cutting in until the flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn the mixture into medium bowl.
Sprinkle 4 tablespoons ice water over the mixture. With a rubber spatula, fold to mix. Press down on the mixture with the broad side of the spatula until the dough sticks together, adding up to 1 tablespoon more ice water if it will not come together. Shape the dough into a ball, squeezing two or three times with your hands until cohesive, then flatten into a 4-inch-wide disk. Dust lightly with flour, wrap in plastic, and refrigerate at least 30 minutes, or up to 2 days, before rolling.
Remove the dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. The dough should be pliable. Use your hands to squeeze the dough; if you can squeeze it without applying too much pressure, it is ready to roll. Roll the dough on a lightly floured work surface to a 12-inch disk about 1/8 inch thick. Fold the dough in quarters, then place the point in the center of a pie pan. Unfold the dough. Working around the circumference of pan, press the dough carefully into the pan by gently lifting the edges with one hand while pressing around the pan bottom with other hand. Trim the edge to one-half-inch beyond the pan lip. Tuck this rim of dough underneath itself so that the folded edge is about one-fourth-inch beyond the pan lip; flute the dough in your own fashion. Refrigerate for 40 minutes and then freeze for 20 minutes.
Meanwhile, adjust the oven rack to middle position and heat oven to 375 degrees. Press a doubled 12-inch square of aluminum foil inside the dough shell; evenly distribute 1 cup or 12 ounces ceramic or metal pie weights over foil. Bake, leaving the foil and weights in place until the dough dries out, about 17 minutes. Carefully remove the foil and weights by pulling up and out. For partially baked crust, continue baking until lightly golden brown, about 9 minutes more; for fully baked crust, continue baking until deep golden brown, about 15 minutes more. Transfer to wire rack to cool as directed in individual recipes.
Makes one 9-inch pie crust