Pulse all dry ingredients in a food processor until well combined.
Add shortening, pulse until combined.
Add butter, pulse until the largest pieces of butter are about the size of large peas.
Transfer to a separate bowl, add the liquid ingredients and stir quickly and gently with a fork to form a shaggy dough
Dump out on a silpat and bring together with a bench scraper.
Using the heals of your hands smear the dough away 1/3 at a time, using the bench scraper to fold the dough back on top of itself (the butter should remain visible in the dough, not getting fully incorporated).
Form the dough into a disk, wrap it in plastic and chill for at least a couple hours before using (1-2 days would be better)