If mixture is still too dry, add a little more ice water at a time until it does just hold together. (Ice water helps keep the butter & shortening from melting.) Turn mixture out onto work surface and pull quickly into a mass. Do this as quickly as possible because you still want to be able to see those balls of butter & shortening in the dough. Those are what keeps the crust so flaky and tender.
Divide dough into two equal parts. Wrap each separately in plastic wrap, forming 2 discs. Store in the refrigerator at least 1 hour, but up to overnight until ready to use. When ready to use, roll out one disk of dough at a time into a 12" round.
Gently roll dough back with rolling pin. Lift dough gently into pie plate. Trim & form edges anyway you like...or fill and (with 2nd disk) repeat rolling process. Lift on top of filling. Once crust is rolled gently on top of filling, crimp edges and cut a few slits in top (to vent). Bake as per instruction to the pie you are making. You can cut this into lattice or use small cutters to make designs in top crust before placing if you wish.