Add flour, sugar, and butter to a food processor. Pulse about 15 times until the butter and shortening are pea-sized. Pour in the ice cold water and pulse until the dough just barely pulls from the sides and forms a ball.

Divide the dough into two even balls. Wrap in plastic wrap, and place in refrigerator to firm. (Be sure not to over-mix or over-handle the dough.)

Remove pie dough from the refrigerator. Place the first ball on a well-floured surface and flatten into a round disc. (If needed, roll between two sheets of parchment paper to prevent sticking.) Use a rolling pin to roll the dough into a large circle that will overlap in a pie pan. Gently pick up and place the dough in the dish, using the tips of your fingers to mold it into the sides. Trim any overlapping dough so it's about 1" beyond the edge of the pan. Add filling.

Roll out the second dough ball for your lattice crust. Cut 10 strips about 1" in thickness with a pizza cutter.

Lay your first layer of five parallel pie dough strips on top of the filling, longest strip in the middle, and shorter strips toward the edges. Space them about ½-3/4-inch between strips. Fold back every other strip.

Place a perpendicular long pie dough strip in the middle. Unfold the parallel strips on top of the perpendicular one in the middle. Fold back the next set of parallel pie dough strips. Repeat this process with each piece until the lattice is complete.

Trim the strips to the same length as the bottom layer of pie crust. Roll the edges together and pinch dough to seal it.

Roll out remaining dough scraps. Using decorative leaf cutters, cut out 14-16 leaves for the outer ring, 12-14 for the middle ring, and 10-12 for the inner ring.

Place outer leaves on the edge of the crust, about ½-inch space in-between each leaf. Repeat this same step with the middle and inner rings, slightly overlapping the leaves. Adjust as needed to make it even and symmetrical.