Place the flour, salt and sugar in the bowl of a food processor
with a steel blade. Pulse to combine.
Add the chilled butter and shortening; pulse
until the fat is evenly cut in and the mixture resembles coarse cornmeal
. Remove to a mixing bowl.
Working quickly, gradually add enough cold water, while tossing and stirring with a fork, until the dough
just begins to come together. Divide the dough into 2 even portions, flatten into rounds, wrap in plastic, and chill for a few hours or overnight.
Roll out 1 portion and fit it into a 9-inch pie pan
. Crimp edges. Reserve remaining portion for another use. Line shell with foil or parchment paper and fill with dry rice
. Blind bake in a preheated 375 degree F oven for 20 minutes. Remove foil and beans before filling.