2tablespoonsshortening, frozen for 15-20 minutes or well-chilled
10tablespoons(142g)salted butter, frozen (see note)
¼ to ⅓cupice water
In a medium bowl, add the flour, sugar and salt. Whisk together with a fork to combine.
Add the shortening to the bowl, and cut it into the dry ingredients using a pastry blender or fork or two butter knives until the shortening is in pea-sized pieces and the mixture is crumbly.
Using a box grater (or other cheese grater with large holes), grate the frozen butter into the bowl. Lightly toss with a fork or your hands until the butter is evenly coated with the dry ingredients (don't overmix with your hands, especially if the warmth from your fingers softens or melts the butter).
Drizzle in 1/4 cup of the ice water. Use a fork to begin combining the dough. Abandon the fork, if needed, and use your hands to gather the pie dough into a mass. It will be dry and patchy - that's ok. Grab a handful of dough and press. If it clumps together, don't add more water. If it's still dry and falling apart, drizzle in another 1-2 tablespoons and mix lightly and quickly until the dough gathers into a shaggy ball.
Press the pie dough (gathering in any dry pieces that may scatter or fall out) into a thick disc-shape onto a piece of plastic wrap. Cover and refrigerate for at least an hour or up to several days (the pie dough can be frozen for several months).
Roll out and use as needed or directed (in the recipe you are using).
Butter: I always use salted butter (baking purists look aside), because it is what I have on hand. If using unsalted butter, increase the salt amount to 3/4 teaspoon.