Mission: Find the perfect pie crust

I come from a family of excellent pie bakers. Also, I have twin brothers. One twin loved apple pie; the other cherry pie. So, Grandma always made 2 pies. For me, it was always cherry; My sister, I am not sure it was apple. The crust recipe was always made from oil.
However, my goal is teaching high school teenagers to make that perfect pie crust. One teacher likes butter flavored Crisco. In the beginning years of my teaching career, I always used regular Crisco. Then, with the nutrition focus in our curriculum, I have the students use oil. Oil gives a healthy product but the quality of a flaky crust has not been achieved. For me, butter flavor Crisco is nothing but a buttery mush in your mouth and takes away from the filling flavor.
Yet, regular Crisco has no flavor. Why not try a mixture of both?
We know there are 3 ways to help make a flaky crust: use ice water, leave some of the fat particles in chunks, and chill the dough before rolling it out. But, with teenagers you can only imagine. Some of the dough is over mixed, some is too soggy, other dough is too crumbly and it ends in a nightmare. So, this morning I tried this recipe:
Pastry:
2 and 1/2 cups flour
1/2 teaspoon salt
10 tablespoons cold butter, cut up
6 tablespoons vegetable shortening
6 to 7 tablespoons ice water

Prepare pastry in a food process with knife blade. Blend flour and salt and pulse 2 to 3 times.
Add butter and pulse until mixture resembles coarse crumbs.
Add shortening and pulse just until shortening crumbs are the size of lima beans
Sprinkle in ice water, 1 tablespoon at a time, pulsing gently after each addition. Dough should start to begin to form into a large ball and start to stick together.
Transfer to a baggie; shape into a disk. Handle as little as possible. Chill at least 30 minutes or overnight.
Do I see problems? Yes! A powertool and teenagers. It is like Tim the toolman Taylor and too much power. I can hear the questions. What do lima beans look like? How many times is a pulse? Do I have to sift the flour? Why can't you add all the water at once?
Well, wish me luck. I think this recipe might be worth a try. I will let you know how it rolls out and take a picture of the pie for you to see.