In a bowl, combine all-purpose flour, almond flour, cornstarch, sugar, salt, and baking powder.
Add the cold cubes of butter and shortening. Use your fingers, pinch the butter and shortening, and work them into the flour mixture.
Add the ice-cold water in 1 tablespoon at a time, until the dough comes together.
Shape the dough into a circular disk, wrap it up, and let it rest in the fridge for at least an hour.
Take the rested dough out onto a floured piece of parchment paper. Sprinkle more flour on the dough or add another layer of parchment paper on top and use a rolling pin to roll it out into a roughly 12-inch circle.
Take the dough and fit it into a 9-inch glass pie plate. Lift the edges of the dough, settle it into the pie plate, and press it down. Check the bottom of the pie plate and make sure there are no air bubbles between the pie plate and the dough.
Use scissors or a knife to trim off the edges of the pie crust. You can decorate the edges of the pie however you like. Prick the bottom and sides of the pie crust using a fork. Put the pie plate into the freezer for 10-15 minutes (it should be the same amount of time it takes for the oven to preheat).
Preheat the oven to 425°F (220°C). Take the pie plate out of the freezer, put a large piece of crumpled parchment paper into the pie crust, and fill it to the top with pie weights (use dry beans or uncooked rice as a cheap alternative).
Bake the crust in the preheated oven for 15 minutes. Take the pie out of the oven, remove the pie weights out of the crust by lifting the parchment paper, and put the pie crust back into the oven for another 10 minutes. Take it out of the oven and let it cool.