In a bowl measure out your flour and then cut your butter and shortening in to small pieces and add to the flour.
With a pastry blender, or clean hands if you don't have one, work your mixture all together until it looks like course crumbs.
Add in your cold water and mix with a fork until it is combined then pat into a disk.
Wrap with plastic wrap and chill in the refrigerator for at least one hour. I will often put it in the freezer for less time to speed it along.
After chilling roll out the dough on a lightly floured surface in a circle for a pie.
Transfer the crust to a pie plate. Trim the crust about a half inch past the pie plate and then fold it back over to have a nice even edge all around. Use your index finger and thumb of your left hand and your index finger of your right hand and crimp it all around.
Fill as desired and bake according to pie directions.
For a baked unfilled pie shell, prick crust all over the bottom and sides with a fork, and then bake at 450 degrees for 10-12 minutes or until lightly browned. Cool before filling.
Notes
This recipe is for one pie crust so just double it for two or if you need crust for the top.
Recipe by A Fireman's Wife at https://afiremanswife.com/2018/05/24/pie-crust/