Add all of the dry ingredients into a large mixing bowl and whisk until everything is fully incorporated.

Add the chilled butter and shortening to the bowl and cut the butter into the flour mixture with a fork until the dough becomes crumbly.

Knead the pie dough and add ice water a tablespoon at a time until the dough comes together into a mound. Only add as much ice water as you need to get the dough to stick together. Some leftover pieces of butter and shortening is acceptable and needed.

Roll the kneaded dough into a ball and wrap it into plastic wrap or reusable storage wrap.

Chill the dough in the refrigerator for a minimum of 2 hours, or overnight. The dough can be frozen for up to 3 months.

When ready to use, take the crust out of the refrigerator, unwrap it, and gently pound it into a flat disc on a floured surface with a rolling pin.

To roll out the dough, start from the middle of the disc, and roll the dough out in each direction. Keep any visible pieces of butter and shortening.

Use dough as desired in your recipe.