Perfect Pie Crust

In a large mixing bowl, whisk together the all-purpose flour and kosher salt.
Prepare ice water by adding ice cubes to a measuring cup and filling with 1/2 cup cold water. Set aside.
Grate the cold unsalted butter into the flour mixture or cut it into small pieces. Add the chilled vegetable shortening. Using a pastry blender or fork, cut the fats into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, a spoonful at a time, mixing just until the dough starts to come together. Take care not to overwork the dough and only use as much water as needed.
Form the dough into a ball, then divide it into two equal parts. Flatten each part into a disk shape.
Wrap each disk in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes if you're short on time.
To roll out the crust, dampen a towel and lay it on your countertop. Place parchment paper over the towel. Lightly flour both sides of the dough disk and place it on the parchment. Roll out from the center to the edges into a circle slightly larger than your pie dish.
Transfer the dough to your pie dish, remove the parchment paper, and smooth the dough into the bottom and sides of the dish. Trim and crimp the edges as desired.
Fill with your chosen pie filling or proceed to blind bake if your recipe requires a pre-baked crust.