Combine the flour, salt and sugar. Then cut the butter and shortening in with a pastry cutter until it forms crumbs. You'll want to work fast so the butter doesn't have time to warm up.
Place ice cubes into the water. Then stir and allow to melt. Add 2 Tablespoons of cold water to the dough at a time. Stir and then add 1 more Tablespoon of water at a time (up to 1/2 cup) until it forms a dough.
Cut the dough in half and then wrap it with plastic wrap. I like to press it into a disk so it's easier to roll out. Place in the refrigerator for at least one hour, or for up to 3 days.
Once dough is chilled, roll out the dough on a floured surface to about 1/8 - 1/4" thick.
Then carefully transfer to a pie pan. Then make the crust edges using your thumb and index finger. You can also cut off the extra dough around the edges or press it down with a fork. Proceed with cooking the pie crust per the recipe instructions.
Freezer instructions:Place the dough disks wrapped in plastic in a zip top bag or freezer container for up to 3 months. Place in the refrigerator overnight to thaw before using.