Planetary Mixer – Add the flour, sugar, and salt into a mixing bowl with the paddle attachment and mix on low for 1 minute.
Add the cold butter and shortening into the flour mixture and mix on slow speed until a pea-sized crumble texture is achieved about 3-4 minutes.
Add in the ice-cold water and mix on slow just until the pie dough comes together.
Transfer the pie dough onto a floured working surface and divide the dough in half and shape each piece into a ball and slightly flatten it into a disc about 1 inch in thickness.
Cover the dough in plastic wrap and refrigerate for at least 1 1/2-2 hours and up to 7 days.
Knead By Hand – Mix together flour, sugar, and salt using a whisk in a large bowl then add the shortening and cubed butter.
With a pastry cutter or fork, incorporate the butter and shortening by cutting it into the flour mixture until it resembles a pea-sized crumble like consistency.
Pour in the ice-cold water and mix using a spatula until the dough clumps together.
Transfer the pie dough onto a floured working surface and knead the dough by folding it from the outer edges into the center, do this just until the pie dough is formed. The dough should not be sticky.
Divide the dough in half and shape each portion into a ball then flatten to about 1 inch, wrap in plastic and refrigerate for 90-120 minutes before using.
Food Processor – Add the flour, sugar, and salt and pulse twice.
Add the butter and shortening and pulse until a crumble is formed.
Pour in the chilled water and pulse until the pie dough begins to clumps up.
Transfer the pie dough onto a floured surface and knead together until dough is developed.
Divide the dough into two equal parts then shape each portion into a ball, then flatten the dough into a 1-inch disc,
Firmly wrap the pie dough tightly with plastic, and refrigerate for about 1 1/2 to 2 hours.
Roll The Pie Dough – Remove one of the chilled pie dough about 20 minutes before rolling out.
Lightly flour a working surface, carefully roll the pie dough out beginning from the middle of the dough outward using quarter turns between each couple of rolls until 12 inches in diameter is reached.
Gently transfer the pie dough into a round 9X2 inch deep pie dish.
Carefully tuck and press in the dough using your fingers then trim off the excess overhang dough along the outer edges with a pairing knife.
Place the pie dough back into the refrigerator for about 30 minutes. In the meantime prepare the apple filling followed by the lattice strips.