In a large bowl with a pastry cutter or two forks cut together the chilled butter and shorting until combined. Cut in the flour starting with 1 cup then add the half-cup after the first cup is cut in.

Once you have a nice crumb-like texture stir in the ice water. What I did was I measured out 1/3 of a cup of very cold water and put some ice cubes in it, then I poured the water into the bowl through a strainer. Stir it in with a rubber spatula or spoon adding a little more water, 1 teaspoon at a time, until you have a workable dough.

Lightly flour your work surface then turn the dough out onto the work surface and form it into a rough ball (it doesn’t have to be perfect), then tightly rap it in plastic rap and chill for at least 1 hour or up to 4 days.

After the dough is chilled preheat oven to 350F (177C or G4), turn it out onto a lightly floured work surface and roll it out into an 11 inch circle, making sure it has an even thickness and isn’t too thin or too thick.

Place the pie dough into a pie dish (mine is a 9 inch pie dish) and press the dough gently into the bottom of the dish. Cut some of the overhang off but leave a little bit to pinch or fork shape. You can use any of the cut off dough to repair any mess-ups you’ve made.

At this point you can either press the outside edges with a fork or you can form little pleats with your fingers, which is what I did.

Cover the dough with foil and either use pie weights or dry beans to keep the dough from rising.

Bake the crust in the preheated oven on a large, rimmed baking sheet. For half-baked pie shell, bake about 30-35 minutes or until the crust is partially baked and the edges are flakey to the touch. For baked shell, bake about 45-50 or until completely baked and golden brown and flakey.