Whisk flour, sugar, and salt in a large mixing bowl until combined.

Scatter butter cubes over the surface and toss with fingertips to coat in flour.

Press each cube between thumb and index finger to create flat shards about coin size.

Add shortening pieces and repeat the light press routine until mixture looks like rough gravel with larger flakes peeking out.

Stir vinegar into ice water.

Drizzle half the liquid over flour mix and toss with a fork, lifting rather than stirring, until moisture spreads.

Add more water one tablespoon at a time just until dough holds together when squeezed.

Divide dough into two disks, wrap each in parchment, and chill for at least one hour.

Roll first disk on a lightly floured surface from center outward, turning quarter turns to keep shape even.

Fit dough into a pie plate, trim excess with a knife, and tuck edges under for a thicker rim.

Repeat roll with the second disk for top crust or cut fun shapes for lattice strips.

Chill assembled pie fifteen minutes before baking to lock butter shards in place.

Bake at 425°F for 15 minutes, then lower to 350°F until filling finishes and crust turns deep golden.