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Pulse flour,
salt, and granulated sugar in a food processor workbowl fitted with the steel blade. Add
butter and pulse to mix in five 1-second bursts. Add shortening and continue
pulsing until flour is pale yellow and resembles coarse cornmeal, four or five
more 1-second pulses. Turn mixture into medium bowl. |
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Sprinkle 6
tablespoons ice water over mixture. With blade of rubber spatula, use folding
motion to mix. Press down on dough with broad side of spatula until dough
sticks together, adding up to 2 tablespoons more ice water if dough will not
hold together. Squeeze dough gently until cohesive and divide into two equal
balls. Flatten each into a 4-inch-wide disk. Dust lightly with flour, wrap
separately in plastic, and refrigerate at least 30 minutes, or up to 2 days,
before rolling. |
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Preheat the oven and prepare the pie filling according to the recipe. |
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Remove dough
from refrigerator. If stiff and very cold, let stand until dough is cool but
malleable. Roll one
dough disk on a lightly floured surface into a 12-inch circle. Fold dough in
quarters, then place dough point in center of 9-inch Pyrex regular or deep dish
pie pan. Unfold dough. Gently press
dough into sides of pan leaving portion that overhangs lip of pie plate in
place. Refrigerate while preparing pie filling. |
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When the pie shell is filled, roll out
other dough round and place over filling. Trim top and bottom edges to 1/2 inch
beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is
flush with pan lip. Flute edging or press with fork tines to seal. Cut four
slits at right angles on dough top. Brush egg white onto top of crust and
sprinkle evenly with remaining 1 tablespoon granulated sugar. |
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Bake the pie according to the pie recipe, e.g., 425°F until
top crust is golden, about 25 minutes, then reduce the temperature to 375°F and
continue baking until juices bubble and crust is deep golden brown, 30 to 35
minutes longer. |