Combine the first 5 ingredients in the bowl of a food processor, and pulse 2 times. Add butter and shortening, and pulse 4 times, or just until mixture resembles coarse crumbs.
Transfer flour mixture to a large bowl. Add ice water, 1 tablespoon at a time, tossing with a fork just until moistened. Gently gather pastry dough into a ball. Divide dough in half, and press each portion into a 4-inch circle. Wrap each portion in plastic wrap, and chill 30 minutes.
Remove 1 portion of pastry dough from refrigerator. Place dough between 2 sheets of plastic wrap, and roll dough into a 12-inch circle. Refrigerate 15 minutes, or until plastic can be removed. Repeat with remaining dough portion.
Remove top sheet of plastic from 1 dough portion. Place pastry dough, plastic side up, in a 9-inch glass or ceramic pie plate (not deep dish) coated with cooking spray. Remove top sheet of plastic wrap, allowing ends of dough to extend over sides of pie plate.
Bake according to recipe.