1. In a large bowl, add flour, sugar salt, cold butter and shortening. Using a pastry knife or fork, cut the butter and shortening into the dry ingredients until the mixture is in pea-sized pieces.

2. Add in cold water. Use a wooden spoon and your hands to combine the mixture until small balls form. To check if enough water has been added, press the dough between your fingertips. If the dough sticks together, you do not need to add more water. If it does not, add a teaspoon more cold water. You want to be careful when adding additional water, as too much water can make the dough sticky and difficult to roll out.

3. Transfer dough to a floured work surface. Form the dough into a ball. If the dough feels too dry, moisten your hands with water and work the dough together with your moistened hands. If the dough feels too wet, add a touch more flour to the top of the dough. Work the dough together to form a ball. Cut the dough ball in half, then flatten each half into a disc.

4. Wrap each disc in plastic wrap. Refrigerate for 2 hours.

5. Once the dough has chilled, it is ready to use. I recommend working with only one disc at a time and leaving the other in the fridge to stay cold.