• Combine the ice cold water and apple cider vinegar and set aside. Add the dry ingredients in a large mixing bowl until well combine.
  
• Using a large cheese/box grater, grate the frozen butter and shortening into the dry ingredients. This will make the "cutting in" process much easier and keep the butter/shortening cold while you work.
  
• Use 2 butter knives to cut in the butter/shortening to the dry ingredients. Add the ice cold water/vinegar to the mixture 2 tablespoons at a time, mixing with a wooden spoon until the mixture forms a dough that holds it's shape (you may or may not need all the water).
  
• While touching the dough as little as possible with your hands, shape into a ball and place on a piece of parchment lightly dusted with potato starch. Sprinkle a little more starch on top of the dough and cover with a second piece of parchment.
  
• Roll the pie dough into a circle large enough to fill your pie plate with enough to slightly overlap the edges. It should be around 1/8" thick, give or take. Remove the top parchment paper and gently flip the rolled crust onto your pie plate.
  
• Remove the other piece of parchment and press/shape the crust into the pie plate, pinching closed any tears that may happen. Fold under any extra crust around the edges and pinch to seal (or decorate the edges with your preferred method).
  
• Fill unbaked crust with filling of your choice and bake according to the pie's directions.
  

Alternate Baking Method

• If baking an unfilled pie, place a piece of foil over the crust and fill the empty shell with beans, marbles, pie weights, or something similar. Bake at 400°F for 25 minutes, remove the foil, and bake for an additional 5 minutes.