Pie Crust

This recipe is for any fruit pie.


•  2½ c unbleached all-purpose flour , plus extra for dusting
•  1 t table salt
•  3 T granulated sugar
•  12 T unsalted butter , chilled, cut into 1/4-inch pieces
•  8 T vegetable shortening, chilled
•  6-8 T ice water
•  1 egg white , beaten lightly


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.
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.
Preheat the oven and prepare the pie filling according to the recipe.
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.
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.
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.