Add 1 ½ cups of flour, salt and sugar to a food processor, pulse to combine. Add the butter and shortening, process until well combined and dough gathers around the blade.

Add the remaining flour and pulse 6-8 times or until all the flour has been coated.

Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough (don’t add the beer in the food processor or your dough will turn into a cracker). Dough will be very soft.

Lay two long sheets of plastic wrap on a flat surface.

Divide the dough evenly between the two sheets, Form into flat disks.

Wrap each disk tightly in plastic wrap. Place the disks into a freezer bag.

Freeze for up to 3 weeks. (If you want to use the dough the day of, place the wrapped disks in the refrigerator for 2 hours and up to 3 days)

24 hours before use, put the dough in the refrigerator to thaw.