Place butter and shortening cubes in the freezer temporarily to harden.
Add flour, 1 1/2 tablespoons granulated sugar and 1 teaspoon of sea salt to a food processor fitted with blade attachment. Pulse until evenly incorporated. Add the butter and shortening cubes, a few pieces at a time with the motor running, until all fats are incorporated and pea-sized clumps begin to form. Slowly drizzle in a ½ cup of water, pulsing all the while.
Transfer the mixture to a mixing bowl and knead until the mixture comes together. Alternatively, use a pastry blender and a large mixing bowl to cut in the fats, and sturdy wooden spoon to stir in the water.
Cut the dough ball in half using a knife or a pastry cutter, and form into two flattened round disks. Wrap in plastic wrap and place in the refrigerator until chilled through, at least 2 hours.
Dough will be sticky if not properly chilled. Makes two 12” dough rounds.