In a mixing bowl using a whisk, sift together flour, sugar and salt.
Using a pastry blender or a food processor, cut the butter and shortening into the flour until it resembles peas.
Mix together cold water and vinegar. Add to crumb mixture 1 Tbsp at a time pulsing until it comes together. Squeeze a small potion of dough in hand, if it holds together then it's fully moistened.
Turn out onto a lightly floured surface and roll into a smooth ball. Divide in half.
Form each half into a flattened disc. Wrap in plastic wrap and chill for at least 30 minutes or up to 2 days.
On a lightly floured surface using a floured rolling pin roll into a 12 inch disc. Roll from the center to the edge turn 1/4 turn each time to keep the crust uniform in thickness.
To bake: Preheat oven to 375°F. Press crust into a 9 inch deep dish pie pan. Fold edge under, trimming any excess using a sharp knife. Use the thumb and forefinger method to flute the edge or the tines of a fork to make a design.
Dock the bottom of crust using a fork. Line with parchment or foil and fill with dry beans or pie weights.
Bake for 15 minutes until edges are golden. Remove pie weights and continue to bake for 5 -8 minutes or until bottom is golden.
Fill with your favorite pie filling.