In a 9-inch pie plate, whisk together the flour, sugar, and salt. Make a little well in the center; add the butter, oil, and ice water, and use a fork to mix the liquids into the flour mixture until the dough comes together.

Using your hands, press the dough into the bottom and up the sides of the pan. Use the flat bottom of a dry measuring cup to press the dough so it is even and smooth. Add a simple crimp to the edges if desired.

Chill the dough in the refrigerator for 30 minutes before filling to reduce shrinkage.

To blind bake (pre-cook): Line the crust with parchment paper or foil and fill with pie weights or dried beans to prevent puffing or slumping. Bake in a 400˚F oven until the edges are lightly golden, 18 to 22 minutes. Remove the pie weights and parchment paper. Return the crust to the oven and bake until the crust is lightly golden all over, 10 to 12 minutes more. Let cool to room temperature before filling.