Shortcrust crust for American pie

Ingredients:

• 1 and 3/4 cups premium flour
• 2 tsp. granulated sugar
• 3/4 teaspoon table salt
• 6 tablespoons chilled unsalted butter, cut into small cubes
• 1/4 cup shortening
• 7-8 tablespoons of ice water

Preparation:

1. In a large bowl, combine the flour, salt, and sugar. Using clean hands, knead in the butter until it's just coated. Rub the butter between your thumb and forefinger to incorporate it into the flour mixture until it forms bean-sized pieces and doesn't clump when squeezed in your palm, about 2 minutes. Add the shortening and stir to coat. Then knead into the flour mixture until the mixture forms pea-sized pieces (there should be a few larger chunks remaining), about 1 minute. Sprinkle with half the ice water and mix with your fingers until completely moistened. Sprinkle with the remaining water, 1 tablespoon at a time, and knead with your fingers to moisten. The dough should begin to come together. It should be moist enough, but not runny. Do not overmix the dough, or it will become too tough.
2. Rotating the bowl with one hand, knead the dough between your other hand and the side of the bowl to form a ball. Place the dough on a piece of plastic wrap, form it into a flat disk, and cover with plastic wrap. Place the dough in the coldest part of the refrigerator (usually the far side of the bottom shelf) for at least 30 minutes before rolling it out.