• Place butter and shortening cubes in the freezer temporarily to harden. 
• Add flour, granulated sugar (if using) and the salt to a large mixing bowl and whisk.
• Add the butter and shortening cubes and use a pastry blender, a fork, or two knives to incorporate it into the dry mixture. Stop once the fats are worked in and resemble pea-sized clumps.
• Drizzle the water across the dough and stir until evenly distributed. Continue to stir until the dough comes together. You may also use your hands to knead it all together gently, if necessary.
• Form the dough into a ball and transfer it to a floured work surface. Cut the dough ball in half using a knife or a pastry cutter. Form into two flattened round disks, wrap in plastic wrap and place in the refrigerator until chilled through, at least 2 hours. 

HOW TO BAKE A SINGLE CRUST PIE:

• Roll out the pie crust, transfer it to a pie dish, and crimp or fold the edges as desired.
• Gently cover the crust with aluminum foil and transfer to the refrigerator to chill for at least 30 minutes.
• Preheat the oven to 425°F. Remove the crust from the refrigerator and add pie weights, dried beans, or uncooked rice on top of the foil. 
• Bake for 15 minutes. Remove the crust from the oven and carefully remove the foil and pie weights.
• Reduce the oven temperature to 350°F, transfer the crust back into the oven, and bake for 8-10 minutes more. Allow to cool completely before adding your filling.

HOW TO (PARTIALLY BAKE) A SINGLE PIE CRUST:

• Roll out the pie crust, transfer it to a pie dish, and crimp or fold the edges as desired. 
• Gently cover the crust with aluminum foil and transfer to the refrigerator to chill for at least 30 minutes.
• Preheat the oven to 400°F. Remove the crust from the refrigerator and add pie weights, dried beans, or uncooked rice on top of the foil. Bake for 20 minutes.
• Remove the crust from the oven and carefully remove the foil and pie weights. Your crust should appear somewhat damp on the bottom and is now partially baked. Allow to cool slightly before adding your filling.
• The filling bake time will vary per recipe.

HOW TO BAKE A DOUBLE-CRUST PIE

• Place a rack in the lower third of the oven and preheat the oven to 400°F.
• Roll out the pie crust, transfer it to a pie dish, and add the filling.
• Roll out the second crust and center it over the top of the filling.
• Crimp the edges of the dough together and fold over decoratively, if desired. Make four vent holes in a circular pattern in the center of the pie using the tip of a knife.
• Bake for 15 minutes. Then, reduce the oven temperature to 350°F and continue baking for an additional 45 minutes. You may need to add a pie shield after the 30-minute marker.