1 1/3 cups all-purpose flour, plus extra for rolling
4 tablespoons butter
4 tablespoons vegetable shortening
1 teaspoon salt
4 to 6 Tbsp ice water
Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix. Add butter and shortening to the food processor and pulse several times. Pour ice water, a tablespoon at a time through the feed tube, pulsing until the dough just barely begins to hold together.
Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound. Push down with the palm of your hand on the dough crumbles a few times. This will help flatten the pieces of butter into layers which will help your crust be flaky.
Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.
Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface.