How to Make It
Pulse flour, sugar, and salt in a food processor until combined, 3 to 4 times. Add butter and shortening; pulse until mixture resembles coarse meal, 8 to 10 times. Drizzle in 6 tablespoons of the ice water, 1 tablespoon at a time, pulsing after each addition, until mixture clumps together. If needed, add remaining 2 tablespoons water, 1 teaspoon at a time, pulsing after each addition, until mixture clumps together. Gently divide dough into thirds. Shape one-third of the dough into a flat rectangle, and shape the other two-thirds together into a larger flat rectangle. Wrap dough disks individually in plastic wrap; chill at least 30 minutes or up to 24 hours. (Dough may be stored in freezer, wrapped tightly with plastic wrap, up to 1 month. To use from frozen, let dough thaw 8 hours or overnight in refrigerator.)
Follow shaping and baking instructions for each individual pie.