In the bowl of a food processor, pulse the flour and salt to combine. Add the shortening and butter and pulse until the mixture resembles a coarse meal. Add 3 tablespoons ice cold water and pulse a few more times until it starts to come together. Do not over process. If the mixture holds together when you pinch a few pieces, then it is done.

Gather all the dough together and press into a disc. Wrap in plastic wrap and refrigerate for 1 hour or longer.

Remove the dough from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll into an 11 or 12 inch circle. Gently place the dough into a 9" metal or glass pie plate. Fold the extra dough under to form an edge and crimp decoratively. Pierce the bottom the crust a few times with a fork. Refrigerate the crust for 30 minutes or until well chilled.

Remove the parchment paper and pie weights or beans and set aside. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly.

Remove from the oven and set aside to cool while preparing the filling.