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1
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Place 2 cups flour and 1/2 teaspoon salt in food processor, or use a pastry cutter to hand mix. Pulse to mix.
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2
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Add 1/2 cup vegetable shortening (in pieces) and 1/4 cup butter (in pieces) and pulse until mixture resembles coarse crumbs.
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3
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With machine running, slowly add 5 tablespoons ice water. Process just until dough clumps together. (If it seems dry, add up to 1 tablespoon more water.)
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4
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Divide in half. Shape into 2 disks. Wrap and refrigerate at least 1 hour.
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5
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Roll out 1 disk (use other for top crust or another pie) on a lightly floured surface to form a circle about 1/8 inch thick and 2 inches larger than the pie plate. Fold in half, then in quarters, and transfer to pie plate. Unfold, press into plate and trim edges.
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6
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IF recipe calls for an unbaked piecrust prior to filling, brush piecrust with 1 tablespoon water and the white of 1 large egg before filling and baking.
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7
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IF recipe calls for prebaking the piecrust, line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450° for 8 minutes. Remove foil and brush with egg-white mixture. Bake 5 minutes longer. Cool on wire rack.
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