120 grams (1 cup) all purpose flour
57 grams (1/2 cup) cake flour
1/4 tsp salt
1/2 tsp sugar
8 tbsp cold unsalted butter, cut into small pieces
2 tbsp cold shortening
4 to 8 tsp ice cold water

Cut butter and shortening into flour, sugar, and salt using food processor. Transfer into cold bowl, and stick in freezer for at least 10 minutes. Add water and mix together until just moistened. Stick in freezer for at least 10 minutes. Roll out between two floured sheets of plastic wrap, put into pan, trim and flute edges.

When making multiple pie crusts, start one crust, then while the first crust is cooling, start the second crust. Alternating steps AND working on the pie filling provides the crust sufficient time to cool between each step.