Pay de Queso (Mexican Cheesecake)

This recipe is for 2 pies. To make the crust, mix the dry ingredients in a bowl and break the butter and shortening into it very well; add the eggs and vanilla extract; knead until everything incorporates and you get a smooth dough ball; divide the dough into two equal parts, dust with flour the surface you are working on, place the dough and dust the top as well, roll it up into a circle of about half centimeter of thickness; then dust the top with more flour and wrap it around the rolling pin to place it over the pan you are using, I used a glass pie pan but metal, ceramic or any oven-safe dish works too, no need to grease it. Ensure the dough does not leave any air space between the pan, so arrange the dough not to press too much and thin it up. Pinch the edges creating a border, and at the same cutting the excess dough and reserve. If you have a blender big enough to fit all the ingredients for the filling, fine; if not, blend everything in two or three parts, then mix everything in a bowl and pour the mix evenly into the two pie crusts. Bake at 350 F for 45 minutes or until the center gets firm.