Okay, this is for 2 9-inch shells, so you have to plan accordingly.
2-1/4 cups all-purpose flour
1-1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, diced and chilled
1/4 cup cold shortening
6 tablespoon cold water
In a large bowl, stir together the flour and salt. Add the butter pieces and shortening and, using two round bladed knives or a pastry blender, cut the fat into the flour until the pieces are pea-sized. Using a fork, stir in the water one tablespoon at a time until the dough just begins to clump together. Form into two discs. Wrap each disc in plastic wrap and refrigerate until firm, at least one hour.
On a floured surface or between 2 sheets of waxed paper, roll one of the chilled dough discs out into a 12-inch circle. Fold the dough in half and transfer it to a 9-inch pie plate. Without stretching the dough, unfold it and press it into the pan. Trim the dough, leaving a 1-inch over hang. Fold the overhanging dough over upon itself to create a roll of dough resting on the pie plate’s edge. Crimp as desired. Freeze the pie shell for 20 minutes.
Preheat oven to 350 deg. F. Line the chilled pie dough with aluminum foil and pie weights; bake for 15 minutes. Remove the foil and weights. Bake for 8 to 10 minutes longer, until the pie shell is lightly golden and fully cooked.