For the pie crust, in a food processor, place flour, salt and sugar. Pulse to combine. Add shortening and butter and pulse until small pea-size pieces remain. With the processor running, add water through the feed tube until the dough just comes together. Put in plastic wrap and shape into a disc. Place in refrigerator to chill. Roll out for a pie crust, top crust, or lattice.
To make the caramel sauce, place the sugar in kettle over medium-high heat. As sugar begins to melt around the edges, stir to ensure even melting. Continue to stir until all sugar is melted and even in color. (Note: I like to go to a dark amber color, which almost makes the caramel a little bit bitter. If a sweet caramel is desired, cook the caramel to a lighter color.) Remove from heat and slowly add in cream, stirring constantly. It will bubble vigorously. Once all the cream is added, continue to stir until smooth. Add corn syrup and butter. The cold butter stops the sugar from cooking. Stir until smooth and then add in vanilla. Let cool.