As promised, the perfect pie dough

Here 'tis. I adapted a recipe found in Retro Pies by Linda Everett. So far, it has been the best I've tried for taste. Working with it, you'll find it a little difficult to place in the pie pan without tearing, but it easily patches. See hint below:
2 1/2 cups all purpose flour
2 tsp kosher salt
1 1/2 tsps sugar
1 cup unsalted butter, chilled
4 tbsps Crisco, chilled
4 to 5 tbsps ice water

Mix flour, sugar and salt together. Work in the butter with your fingers until the flour mixture becomes crumbly. Then mix in the shortening, continuing to work it until the butter/shortening pieces are no bigger than peas. Sprinkle on the ice water one tablespoon at a time until the dough leaves the sides of the bowl. Turn the dough onto a floured board and knead it only two or three times. Handle the dough as little as possible to prevent toughening the dough. Wrap the dough in plastic wrap and chill it in the fridge for 30 minutes. Roll out the dough on a lightly floured surface to the thickness you need. Makes two 8 inch crusts. Hint: It is easier to handle the dough during rolling and placing in the pie tin if you roll it out between two pieces of waxed paper.