Sift the flour and salt into a large bowl. Cut in the shortening and the butter until the mixture resembles coarse crumbs.
Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.
Sprinkle flour on the counter before rolling out the dough. Split the dough into two chunks.
Roll out one piece of dough on a floured surface into a rectangle. The dough should be about the thickness of a regular pie dough.
Spread a light coating of butter all over the pie crust. Then sprinkle with cinnamon and sugar.
Starting with the long end, roll up the dough jelly roll style, as if you were making cinnamon rolls. Roll the dough tightly.
Once the dough is rolled, use a sharp knife or pastry cutter to cut the dough into slices about 1/4-1/2" thick.
Press the cinnamon rolls flat side down into the bottom and up the sides of a 9" pie plate. Overlap and press the edges together to seal the crust.
If you are making just a bottom crust, turn the edge under and use thumbs "flute" the edges of the dough.
Fill the pie and bake according to your pie recipe.
If you are making a double crusted pie, roll out the other half of the dough, spread it with butter, sprinkle with cinnamon and sugar, rollup jelly roll style and slice into 1/4" thick slices just as with the other crust.
Fill the bottom pie crust, then place the cinnamon roll slices overtop the fruit filling. Don't worry about sealing the crust, but simply place the slices overtop in a pretty arrangement. Bake the pie as your recipe suggests.
This recipes makes enough for a double crusted pie.
The calories shown are based on the the dough being divided 8 ways, with 1 serving being 1/8 of the crust. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**