Start by measuring out all your ingredients. Ensure that your butter and shortening are very cold. You can even chill them in the freezer for about 10 minutes before using them.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat pastry flour, kosher salt, and granulated sugar until well combined.
Using a pastry cutter or fork, cut the cold butter and shortening into the flour mixture until it resembles coarse crumbs. Be careful not to overwork the dough.
Gradually add the ice water, one tablespoon at a time, mixing gently with your hands or a fork until the dough just comes together. You may not need all the water, or you might need a little more, depending on humidity.
Turn the dough out onto a piece of plastic wrap, form it into a disk, and wrap it tightly. Refrigerate for at least 1 hour, or overnight for best results.
Once chilled, lightly flour your work surface and rolling pin. Roll out the dough to about 1/8-inch thickness, making sure to turn it occasionally to prevent sticking.
Carefully transfer the rolled-out dough to your pie dish. Gently press it into the edges, trimming any excess dough hanging over the sides.
If your recipe calls for a pre-baked crust, prick the bottom with a fork and bake at 375°F for about 15-20 minutes until lightly golden. If you’re filling it right away, proceed with your favorite filling.
