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In a large bowl combine the flour, salt, cinnamon (if using) and baking powder. Slice or grate the butter and shortening in the mix.
With a pastry cutter or fork, cut the butter and shortening into the flour until it becomes a cracker crumb consistency but still has some butter and crisco chunks in it.
Stir in the ice water, a tablespoon at a time, and fold in. Stir in the vinegar.
Flour your hands and begin working the dough into a ball. Place the dough on a floured surface and cut it into 2 equal pieces.
Wrap the dough in plastic wrap and place in the icebox for at least 2 hours to chill.
When ready to use, roll the dough out onto a floured surface to the desired thickness.