Sift the flour and salt into a large mixing bowl.

Add the flour mixture, shortening, butter, vinegar, sourdough discard and two tablespoons of ice water into the bowl of a food processor. Put the lid on and pulse until the dough starts to come together.

Open the lid, scrape the sides and make sure that the ingredients are getting mixed evenly.

Put the lid back on and pulse again until completely combined. If needed, add another tablespoon or two of ice water or until the dough is holding together but don't add so much water that it is sticky.

Split the dough into two dough balls.

Note: This sourdough is best if you refrigerate it for an hour before baking. You can roll it out first so it is easier, or you can flatten the dough balls into discs, wrap in plastic wrap and refrigerate for one hour.

After the dough has refrigerated for one hour, sprinkle flour on the work surface and use a rolling pin to roll out the dough about ½ an inch larger than your pie pan.

Lay the crust in the pie dish and press down lightly on the bottom and up the sides of the pan.

If you are making just a bottom crust, turn the edge under and use thumbs “flute” the edges of the dough.

If you are making a double pie crust, tear off any excess, roll out the second dough ball and lay it over top the pie filling.

Flute the edges, poke holes in the top and bake as directed in your pie recipe.

Preheat the oven to 375º Fahrenheit.

Place parchment paper over the dough lined pie plate. Fill the pie with dry beans or pie weights and evenly distribute them across the bottom.

Bake for 15 minutes. Then remove the weights and parchment paper. Poke holes in the bottom of the pie crust and bake again for an additional 7 minutes for a partially baked crust or 12-15 minutes for a fully baked crust. For fully baked, bake until the crust is golden brown.