Add the all-purpose flour and salt to a food processor or large bowl.

Cube ice-cold butter and shortening and add it to the flour.

Pulse the processor (or mix well with a pastry blender) until crumbles form.

Add ice water and a scant teaspoon of cider vinegar to the dough and pulse (or mix with a pastry blender) until the dough comes roughly together and will hold its shape when squeezed lightly.

Turn the dough out onto the counter and bring the dough together to form a rough ball. *Note - the dough will be shaggy, so don't fret.

Divide the dough in half.

Form each half into a flattened disc and wrap each disc well in plastic wrap.

Refrigerate for at least 30 minutes, OR the dough may be kept in the refrigerator for up to 4 days, OR freezer for up to 4 months.