The crusts for traditional fruit pies and other old-fashioned pies are usually made with lard or vegetable shortening, or a combination of butter (for flavor) and one of the other fats (for flakiness). This recipe is a modern version.
Combine the flour, sugar, salt, butter and shortening in a food processor or in a mixing bowl. Pulse the machine on and off (or cut the ingredients together with 2 knives) until the mixture is crumbly.
Add the water and pulse (or toss with a fork) until the mixture begins to clump together. Gather it into a ball, sprinkling with a few more drops of water, if needed. Flatten slightly into a disk, wrap in plastic, and chill for at least 30 minutes before rolling out. (To roll out the dough and line the pie pan.)