Food Processor: Place flour, sugar, and salt in food processor; cover and pulse just until combined. Add shortening. Cover and pulse until pieces are size of coarse meal, stopping to scrape down sides as needed. Drizzle with 1 tablespoon ice water. Cover and pulse 4 to 5 times. Continue moistening and pulsing flour mixture, adding 1 tablespoon ice water at a time, until dough holds together. Gather dough and gently press together to form a ball; slightly flatten into a disk. Wrap dough disk in plastic wrap. Refrigerate for 30 minutes or up to 2 days. If chilled for more than 1 hour, let dough stand at room temperature for 15 minutes to prevent cracking.

Pastry Blender: Whisk together flour, sugar, and salt in a medium bowl. Using a pastry blender, cut in shortening until pieces are pea size. Drizzle 1 tablespoon ice water over flour mixture; gently toss with a fork. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather dough and gently press together to form a ball; slightly flatten into a disk. Wrap dough disk in plastic wrap. Refrigerate for 30 minutes or up to 2 days. If chilled for more than 1 hour, let dough stand at room temperature for 15 minutes to prevent cracking.

Hand Mixing: Whisk together flour, sugar, and salt in a medium bowl. Add shortening. Using your fingertips and thumbs, rub butter and shortening into the flour mixture until pieces are pea size. Drizzle 1 tablespoon ice water over flour mixture; toss gently with a fork. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather dough and gently press together to form a ball; slightly flatten into a disk. Wrap dough disk in plastic wrap. Refrigerate for 30 minutes or up to 2 days. If chilled for more than 1 hour, let dough stand at room temperature for 15 minutes to prevent cracking.

Rolling directions, if needed: Roll pastry dough disk, from center to edge, on a lightly floured piece of parchment into a 13-inch round. Gently roll the pastry around the rolling pin; carefully unroll to place it on pie plate. Ease pastry into pie plate without stretching. Trim pastry ½-inch beyond the edge of the pie plate; fold under pastry even with pie plate edge. Crimp edge as desired.