2 1/2 cups all- purpose flour plus more for sprinkling
1 teaspoon salt
1 teaspoon cinnamon optional
3 teaspoons baking powder
6 tablespoons butter chilled
3/4 cup crisco chilled
1/4 cup ice water
1/4 cup apple cider vinegar
1 egg beaten
1 tablespoon water

Medium size ceramic mixing bowl.
Grater for butter.
Fork or pastry cutter, spoon.
Surface to roll dough on with rolling pin.
Plastic wrap.

In a large bowl combine the flour, salt, cinnamon (if using) and baking powder.
Slice or grate the butter and shortening in the mix.
With a pastry cutter or fork, cut the butter and shortening into the flour until it becomes a cracker crumb consistency but still has some butter and crisco chunks in it.
Stir in the ice water, a tablespoon at a time, and fold in.
Stir in the vinegar.
Flour your hands and begin working the dough into a ball.
Place the dough on a floured surface and cut it into 2 equal pieces.
Wrap the dough in plastic wrap and place in the icebox for at least 2 hours to chill.
When ready to use, roll the dough out onto a floured surface to the desired thickness.