In a mixing bowl, combine flour, sugar (if using), and salt.
Cut in shortening, rubbing into the flour until the mixture looks like wet sand.
Cut in the cold butter with a pastry blender or two knives.
Sprinkle over 3 tablespoons of the ice water and mix well to bring the dough together. Add more water as needed, just a little bit at a time, to bring the dough together.
Knead a couple of times to smooth out. Shape into a 6-inch disc and wrap in plastic wrap. Chill for 30 minutes.
When ready to roll out, lightly flour a work surface. Let dough warm up for a couple of minutes, then lightly dust with flour.
Roll out into a 12-inch circle, turning the dough clockwise as you work to roll out evenly.
Shape into pie plate, trim edges, and crimp as desired. Fill and bake per your favorite pie recipe.
Notes
Pie crust dough can be frozen for up to 3 months, double wrapped and stored in a freezer bag.