In a large bowl with a pastry blender, combine the flour, sugar, salt, butter, and shortening. Cut in the butter and shortening until a coarse meal has formed. This will look like pea sized lumps of butter and shortening in the flour.
Using a spatula, slowly fold in ice cold water, just a couple tablespoons at a time. Fold gently, until dough holds together by being pinched. Form 2 discs and wrap tightly with plastic wrap. Refrigerate 30 minutes.
Once the dough has rested, on a generously floured surface, roll out to desired thickness, or cut into smaller discs to fit into a muffin tin. To cut pie crusts that fit perfectly in a standard muffin tin, use a circular cutter that is 5 ½”-6” in diameter.
Notes
This pie crust recipe does not need to be pre-baked.