Put flour, sugar, and salt in food processor and pulse until mixed.
Drop in butter and shortening, slowly, pulsing until flour is the size of small peas.
Slowly add in water, a tablespoon at a time, pulsing continuously, until dough just comes together. Don't add too much. Sometimes you only need a few tablespoons, sometimes you'll need more, just depends on the dough.
Pour dough out on a floured surface and knead until it just comes together. Cut into 2 sections and refrigerate for 30 minutes to an hour before handling.
Roll the dough out one section of dough on a floured surface (or wax paper) and press into a buttered 9 inch pie pan.
After adding desired filling, roll out the other section of dough and cover the pie, sealing the edges. (Egg wash will help it brown before baking)