Preheat your oven to 350°F/177°C. Then, add the flours, brown sugar and salt to a food processor and blend until well combined. No food processor? Combine these ingredients in a mixing bowl, instead.
Next, add the vegetable shortening one tablespoon at a time, spreading them out in the bowl, and blend until the dough mostly forms into a ball with some large crumbles. Scrape the bottom and sides to ensure all flour is incorporated. If using a mixing bowl, use a handheld pastry cutter/pastry blender, a fork, or your finger tips to mix the shortening in.
Empty the contents onto a sheet of parchment paper and form the dough into a 5-6-inch disc. If the dough seems too crumbly, return it to the food processor or bowl and pulse in ice water, one tablespoon at a time, until it comes together. From there, use the palms of your hands to flatten the dough and create a circle 10-12 inches (roughly 13 cm) in diameter and about 1/4 - 1/8 of an inch thick (about 0.6 cm) Alternatively, you can do this with a rolling pin covered with flour, which is the route you'll definitely want to take if you're making a top crust, as well. This will ensure the top crust is nice and perfectly flat. NOTE: You'll need to double the recipe if you're making a top and bottom crust. Place your pie pan upside down on top of the dough circle.Then, place one hand on top of pie pan and the other under the parchment paper and centered under the pan - and - quickly flip the pie pan over! Set it down and carefully peel away the parchment paper so that you're left with a pie pan lined with pie crust dough. You may need to do some mending.
Press the dough onto the bottom and sides of the pan and shape the edges as desired.
Place your pie pan on a baking sheet for easier handling. Then, par-bake the crust in your preheated oven for 12 minutes. After removing from the oven, your pie crust is ready to be filled with whatever pie filling you like. Note: If you're adding filling that does not require baking, blind bake the crust instead for a little longer, roughly 14-15 minutes or until golden brown.