Pamela's Gluten-Free Pie Crust

I am putting a few exceptional GF recipes in my blog because my son-in-law is allergic to gluten. He also really loves good food, so it's got to be absolutely delicious.
This tastes like real piecrust because there is real shortening in it. I wouldn't do any substitutions if I were you...

Ingredients:

8 T shortening--well chilled
8 T unsalted butter--well chilled
1/3 C iced water
2 1/2 C Pamela's Artisan Flour Blend
1 t salt
1 t sugar (optional--can use Palm sugar)
Directions:

If you plan on a pre-baked pie shell--preheat oven to 425 degrees. Cut cold butter and shortening into 1/2 cubes. In separate bowl combine flour sugar and salt. Using a stand mixer with paddle or a pastry blender or fingers cut into fine crumbs. If you have a food processor--process ingredients with blade until fine crumbs form. Add ice water and mix until dough forms a ball. Use up to 1 T additional water if needed. Roll out dough between 2 pieces of parchment or plastic wrap and fix in greased pie pan. For pre-baked shell: bake for 15 minutes at 425 degrees then turn down oven to 375 degrees and continue baking for 10 to 15 minutes until brown. If filling...bake according to individual recipe.