In the bowl of a food processor, whisk together flour, salt and C&H® Baker's Sugar. Add the chilled shortening and process into the flour mixture until it resembles coarse sand (about 10 one-second pulses). Next, add the cold butter cubes and process until it resembles coarse crumbs with bits about the size of small peas (about 10 more one-second pulses).
Sprinkle 2 Tablespoons ice-cold water into the mixture. Process with about 5 one-second pulses. Add more water, one tablespoon at a time, pulsing 5 times after each. Once large clumps start to form, do not add any more water. I typically use about 4 tablespoons.
With your hands, form the dough into a large ball and transfer to a lightly floured work surface. Divide the dough into two equally sized disks. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, before rolling.
On a lightly floured surface, roll the pie dough until 3/8-inch thick. If the dough sticks at any point, sprinkle more flour underneath the dough. Use a 3 ½-inch round cookie cutter to cut rounds. Reroll any scraps and cut more rounds. Place dough circles on a plate and in the refrigerator to keep cold while you prepare the filling.