1 ½sticks unsalted buttervery cold, cut into cubes
⅓cupvegetable shorteningvery cold
Cut the butter and shortening into ½-inch cubes. Place it into the refrigerator to chill, while preparing the flour mixture.
Place the flour, salt, and sugar in a food processor; pulse a few times to mix. Next, add the cold butter from the refrigerator and the shortening to the flour mixture inside the food processor. Pulse 8 to 12 times, until the butter is about the size of peas. Turn on the food processor and leave it running; pour the ice water (one tablespoon at a time) into the feed tube of the food processor, until the dough begins to form a ball. When this happens all of the dough clumps together and starts to do circles around the food processor bowl. Just when this starts to happen, stop the food processor, then turn out the dough on a floured surface. Roll into a ball; wrap in plastic wrap and refrigerate for 30 minutes.
After the dough has chilled, cut the dough in half. Roll out each piece of the dough onto a well-floured surface into a circle. Start rolling out the dough, using a rolling pin. Roll from the center of the dough to the edges, turning and flouring as needed to ensure it doesn't stick to the work surface or rolling pin. Fit the pie pan.
Now it's decision time, you can either choose to make a solid top with slits or you can make a lattice top.
Brush the top of the pie crust with egg wash (1 egg + 2 tablespoons of water) and bake as directed in your recipe.
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