Place the butter, shortening and applejack into the refrigerator for 1 hour.

* In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.

Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.

Notes: This recipe which weighs 24 oz makes 2 crusts. I use two tart pans, one is 1 larger than the other. Dividing this recipe 13 oz and 11 oz fits both pans perfectly.

* Cutting in the shortening by hand or with pastry blender makes for flakier crust