Using a food processor, pulse together the flour and salt. Drop in the butter and shortening and pulse until the mixture is coarse. Add one tablespoon of the ice-cold water and pulse. Repeat until the dough forms a rough, loose ball.
Place the dough on plastic wrap, flatten the dough and wrap tightly. Place the wrapped dough in a cool place for a minimum of two hours before working further. Repeat the entire process for the second pie crust.
Apple Pie
If using homemade pie crusts: roll each of the dough balls into 12-inch rounds. Use one round to line a pie pan, cover with plastic wrap and allow to cool for a minimum of 30 minutes although overnight is best. The second round can be placed on a flat baking sheet and loosely covered with plastic wrap until needed.
Preheat the oven to 375F. Line the dough in the pie pan with foil and fill with pie weights. Bake the pie crust for a total of 20 minutes.
In a large bowl, combine the apples, brown sugar, flour, cinnamon, nutmeg, vanilla, ginger, and salt. Mix until all apples are thoroughly covered.
Once the pie crust is done baking, remove the foil and pie weights. Pour the apple mixture into the pie crust. Evenly distribute the butter bits over the apple mixture.
Cut the remaining pie round into 1/2-inch wide strips. Use these strips to make a lattice crust. Gently brush milk over the lattice top and sprinkle with the cinnamon sugar.
Bake for 45 to 50 minutes. Place on a wire rack to cool for a minimum of 30 minutes.