8 tablespoons cold unsalted butter — diced
8 tablespoons cold vegetable shortening
3 cups all-purpose flour
1 1/2 teaspoon salt
1 1/2 teaspoon sugar
1/3 cup plus 2 tablespoons ice water
To make the dough:
Place the diced butter and shortening in the freezer while you prepare the flour and water. Fill a 2 cup measuring cup with ice cubes and water. Set aside. Put the flour, salt, and sugar in the
bowl of a food processor and process to mix. Add the cut up butter and shortening in pieces. Give the machine about twenty quick pulses until the mixture is the consistency of cornmeal textured with pea-sized pieces of butter. Measure out the ice water.
Pour about 1/2 the measured ice water into the bottom of a large mixing bowl. Dump the flour mixture over it and sprinkle the remaining water over the top. Using both hands, toss the dough to evenly moisten. Squeeze a handful of dough: if it clumps together it is moist enough; if not, sprinkle on a little more water and toss.
Turn the dough out onto the table, scraping the bowl well and, with the heel of your hand, gently mash the dough into the table with a few quick strokes. Gather the dough together into a rough log shape. Score it in three equal pieces and cut it so that it is divided into 1/3 (about 9 oz.) and 2/3 (about 18 oz.). Form the smaller piece into a patty about 4 to 5-inches in diameter. Form the larger piece into a log Wrap each in plastic wrap and chill for four hours or overnight.
To roll out the bottom crust:
Place the smaller disc of dough on a floured surface and roll to a diameter of 12-inches. If necessary, loosen it from the table using a long flexible metal spatula. Brush off any excess flour, fold the circle in half, center it over a 9-inch glass pie plate and open it. Gently mold the dough down and around the sides without stretching it. Using a paring knife, cut the excess dough around the rim so that it is flush with the edge of the pie plate. Freeze until solid. This can be done up to a week ahead.
To roll out top crust:
Cut the log of dough in half lengthwise and refrigerate one half. On a floured surface, roll the dough out to a thickness of about 3/16-inch ( a little less than a 1/4-inch). Loosen it from the table using a long flexible metal spatula. Using a 3-inch heart cutter, cut as many shapes as you can, as close together as possible. Layer the cut-outs on a sheet pan lined with parchment or wax paper. Roll out the second piece of dough and repeat. Altogether you need about 24 large 3-inch hearts, 5 medium and 4 small. Layer these onto the tray as well. Cover and freeze until solid. This can be done up to one week ahead.