Whisk the flour, salt, and sugar in a large bowl. Make sure they are well combined. This ensures every bite of your crust is seasoned perfectly. Use a large bowl to avoid a floury mess on your counter.

Add the cold butter cubes and shortening to the flour. Use a pastry cutter to blend them. The mixture should look like coarse crumbs or small peas. Do not overmix; you want those visible fat chunks for flakiness.

Slowly drizzle in the ice water one tablespoon at a time. Toss the flour gently with a fork after each addition. Stop adding water when the dough starts to clump together. It should feel moist but not sticky.

Turn the dough out onto a lightly floured surface. Gently press it into two even disks. Do not kneed the dough too much. Overworking the dough makes the crust tough instead of flaky.

Wrap each disk tightly in plastic wrap. Place them in the refrigerator for at least one hour. Chilling relaxes the gluten and firms up the fat. This step makes the dough much easier to roll out later.

Dust your work surface and rolling pin with flour. Roll the dough from the center outward. Rotate the dough often to prevent sticking. Aim for a circle about two inches wider than your pie plate.

Gently fold the dough in half or roll it over your rolling pin. Lift it and center it over the pie plate. Unroll it and press it into the bottom and sides. Trim the excess edges with scissors.

Tuck the overhanging dough under itself to create a thick border. Use your fingers or a fork to press a pattern. This seals the pie and makes it look beautiful. Your Paula Deen Pie Dough Recipe is now ready for filling!