Deluxe Butter Flaky Pastry Dough (Pate Brisée)

In a large bowl, mix together the flour, sugar and salt.

Working quickly to prevent the butter from softening, cut 2 sticks (1/2 lb) cold, unsalted butter into the flour mixture. Using a pastry blender or two knives, cut the butter into pea-size pieces. Add in the shortening, and blend into the butter and flour mixture. Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-size pieces. Do not let the mixture soften and begin to clump. Drizzle in 1/3 cup plus 1 TBSP ice water. Cut the dough with a rubber spatula until it looks evenly moistened and begins to cling together. If the dough does not begin to stick together, add 1 to 2 TBSP of ice water. Press the dough with your hands and knead it into a ball. Divide the dough in half. Press each dough ball into a flat disk and wrap tightly in plastic. Refrigerate for at least 30 minutes, preferably for several hours (up to 2 days) before rolling out.

Roll out each dough ball into a large flat circle. To transfer the crust into a pie pan, fold the dough in half and then into quarters. transfer into pie pan and unfold. Add filling mixture and top crust, if necessary.