Basic double-crust pie dough

2 1⁄2 cups (12 1⁄2 ounces) all-purpose flour

2 tablespoons sugar

1 teaspoon salt

1⁄2 cup vegetable shortening, cut into 1⁄2-inch pieces and chilled 12 tablespoons unsalted butter, cut into 1⁄4-inch pieces and chilled 6-8 tablespoons ice water