In your food processor, pulse together your flour, sugar and salt until light and fluffy.
Add in your cold shortening. Pulse until it starts to resemble course meal.
Add in your cold butter and pulse in to combine until it looks like course meal again.
For the water – just like the butter – make sure it is ice cold.
Turn on your food processor and pour in your water in a steady stream. The dough will start to form and right as it starts to gather and almost form a ball you’re done!
Remove it from the bowl and press it together into a tight ball. If you’re making a double batch, separate your dough into two even balls. Wrap your dough into plastic wrap and press down on the ball to form a large dish. I like to flatten mine as much as possible by hand – usually a 6 inch round disk, to minimize the amount of rolling I have to do later.
Place the disks into the fridge for at least one hour before rolling out.