In a large bowl, add the flour and salt and whisk together.

Cut the butter and shortening into the flour.

In a measuring cup, add the water, egg and vinegar and whisk to combine.

Using a fork, make a well in the center of the flour mixture and slowly start adding the water, pulling in a little more flour as you pour until the dough begins to come together but a little flour remains. I often have a little water mixture left over.

Form into two discs and wrap tightly in saran wrap and place in the fridge to rest.

Meanwhile, prepare the chocolate chip cookies.

Place the softened butter, sugar and brown sugar in a standing mixer and beat on medium speed for 2 minutes to cream the mixture.

Add the egg and vanilla and mix an additional minute.

In a separate bowl, mix together the flour, salt and baking soda.

Whisk to combine and add to the wet ingredients.

Add the chocolate chips and stir to combine.

Roll one dough disc out (place the other in a ziploc bag in the freezer for up to 2 months) and shape into the pie dish.

Lay a piece of parchment in the pie and press around the bottom to make an impression.

Cover the pie with plastic wrap and place in the fridge.

Lay the parchment on the counter and spread the hazelnut spread in the circle you just made and then freeze for 10 minutes.

Now spread the dulce de leche and freeze again.

Heat the oven to 350 degrees.

Carefully peel the chocolate off the parchment and lay the disc in the pie crust.

Add the cookie dough and gently press in about halfway up, reserving any remaining dough (if there is any) for cookies.

Bake for 20-30 minutes or until the top is golden brown and the center is almost set.

Remove from the oven and sprinkle with sea salt.

Allow to cool for 30-60 minutes.

Serve with ice cream and toppings.