FOR THE PIE DOUGH:

Pulse flour, sugar, and salt in bowl of food processor fitted with steel blade until combined. Add shortening and butter and process until mixture is pale yellow, rides up sides of bowl, and resembles coarse crumbs with butter bits no larger than small peas, about ten 1-second pulses. Turn mixture into medium bowl.

Sprinkle 4 tablespoons ice water bit by bit over mixture; with rubber spatula, use folding motion to evenly combine water and flour mixture until small portion of dough holds together when squeezed in palm of hand (dough should feel rather wet). Add up to 2 tablespoons more ice water if necessary. Turn dough onto clean, dry work surface; gather and gently press together into cohesive ball and flatten into 4-inch disk. Wrap in plastic wrap and refrigerate 1 hour, or up to 2 days, before rolling.

Remove dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Roll out on lightly floured work surface or between two large sheets of parchment paper to 12-inch disk. Transfer dough to pie plate by rolling dough around rolling pin and unrolling over 9-inch pie plate, or by folding dough in quarters, then placing dough point in center of 9-inch pie plate and unfolding. Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Trim dough edges to extend about 1/2-inch beyond rim of pan. Fold overhang under itself; flute dough as desired, refrigerate or freeze dough-lined pie plate until firm, about 1 hour in or 30 in