Add flour, salt and chilled butter and shortening to large glass bowl.
Cut together with pastry knife until mixture is crumbly.
Add some ice water, just one tablespoon at a time, until the mixture starts to come together into a ball. (You may not need all of the ice water).
Handle the dough just enough to form it into a ball. If you “knead” it like bread, or overwork it, it will make for a tougher crust.
Divide the dough into two pieces and flatten each into a disc.
Cover the dough well with plastic wrap and refrigerate for at least 2 hours or up 24 hours. You can also freeze the dough. Place the wrapped disc of dough in a freezer zip-lock bag and freeze for up to three months. Thaw overnight in the fridge before using.
Remove the pie crust from the fridge and dust both sides of it with a little bit of flour. Place on the parchment paper.
Use a rolling pin, gently press the pie crust out into a large circle. Start at the center of the crust and work outwards. Crust should be thin, and a little larger then the size of the pie tin.