In a bowl, whisk together the flours, salt and sugar.

Add the cold butter, shortening and cold water to the flour and work it in by hand or using a pastry cutter until crumbs form. NOTE: Do not overwork the dough as this will make for a tough crust.

Form the dough into a flat disc and refrigerate for an hour.

In a preheated oven at 325 degrees, bake the crust for 8 minutes, after covering with parchment paper and pie weights, to prevent the crust from puffing up during the initial baking process. NOTE: If you don’t have pie weights, then prick the crust with a fork all over.

Remove the parchment and pie weights and bake for an additional 3 to 5 minutes. Cover the edges with foil to prevent over browning the pie edges. Allow the pie to cool for 5 to 10 minutes before adding the chocolate filling.

On the stovetop, melt the chocolate with one tablespoon of oil or butter. Remove from stovetop and let the chocolate cool.

In a mixing bowl, whisk the eggs, sugars, chocolate, milk, vanilla, flour and melted butter together until smooth and creamy.

Pour the chocolate filling into the par-baked crust, again covering the pie edges with foil, and bake for 30 minutes. Allow the pie to cool before refrigerating to completely firm and set the pie filling.