In a food processor, combine the flour, sugar, and salt; pulse to mix.

Sprinkle the shortening and butter on top of the flour mixture. Pulse until the shortening and butter are just incorporated and the butter pieces are the size of peas. Do not over process. You can do this in a bowl with a pastry blender or two butter knives if you don't have a food processor.

Mix 1/4 cup of the water with the lemon juice or vinegar and drizzle over the mixture. Pulse until the dough just starts to stick together in rough clumps, adding an additional 1 to 2 tablespoons of water if needed.

Shape into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat the oven to 425 F

On a lightly-floured surface, roll out each disc of dough into a circle that is slightly than your pie plate, about 1/8-inch thick. Transfer to the pie plate and gently press the pie dough in so that it lines the bottom and sides of the pie plate.

Add in your filling of choice (note, some pies such as pumpkin pie do not have a top crust). Gently place the second rolled pie crust on to the top of the filling in the pie. Trim the excess dough hanging over and crimp the edges of the pie using your thumb and forefinger to seal.

Optional: Whisk together 1 tablespoon of water and 1 egg until smooth and brush the top of the dough.

Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. Bake for 10 minutes at 425 F, reduce the temperature to 375 F, and bake for an additional 30-40 minutes until golden brown. Store covered in the fridge for up to 3 days.