1 1/2 stick of cold, unsalted butter
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1/3 cup cold vegetable shortening
1/2 cup ice water
Dice the butter, returning to the refridgerator when you prepare the flour mixture.
Place the flour, salt, and sugar in the bowl of a food processor or blender and pulse a few times to mix. Add the butter and vegetable shortening. Pulse until the butter is about the size of peas. With the machine running, pour the ice water into the mix and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half and place in a pie pan, unfolding to fit the pan. Repeat with top crust.
Adapted from The Barefoot Contessa.