Cut the butter and shortening into small cubes, put them in a bowl and place them in the freezer while you’re measuring out the rest of the ingredients.
Whisk the 3 cups of all-purpose flour, 1tbsp of sugar, salt, and 1 teaspoon of vinegar in a large mixing bowl.
Add the chilled butter and shortening and cut it into the flour with a pastry cutter. It will look like pebbles in sand when it’s ready.
Stir in one tablespoon of ice water at atime until the dough starts to form a ball and is slightly sticky to the touch.It should be a little tacky, not dry and crumbly, and not so wet that it sticksto your hands.
Remove the dough from the bowl and knead into a disc on a floured surface. Fold the disc in half and knead. Repeat one or two more times until the dough sticks together in a ball. Cover with plastic wrap and refrigerate for an hour.
Break the dough in half and roll one half of the dough out on a floured surface. Lightly flour the top of the dough and the rolling pin. Pick up the dough and turn it and continue the process until it’s large enough to cover the pie pan.
Place the bottom layer of crust in the pie pan and trip the excess ends off.
If you need to make a top for the pie, rollout the second half of the dough and cover the filling of the pie with the top.Cut a few slits in the crust to allow steam to escape.
Bake according to the pie instructions.Brush a light layer of olive oil and sprinkle sugar on top of the crust for the last ten minutes of baking for a nice golden color.