Flaky Pie Crust

Makes two 9-inch pie crusts.

1. Process flour, salt, and sugar together in a food processor until combined, about 2 one-second pulses. Add cubed chilled butter and vegetable shortening and pulse in one-second burst about 8-10 times until all flour is coated and mixture resembles coarse crumbles. Empty into a large bowl.

2. Sprinkle ice cold water over mixture. With a rubber spatula, use a folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Add a little more water if needed. Divide dough and flatten dough into a 4-inch disk.

3. Place dough on parchment paper sprinkled with flour and roll out dough into a circle about 1/8 inch thick and large enough to cover your 9-inch pie pan with one inch overlap. Take the rolled out dough on the parchment paper and put dough side down onto the pie plate, pressing and shaping into the pie plate mold. Have a 1-inch overhang on each side.

4. Gently peel off parchment paper. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with the edge of the pie plate. Flute dough or press the tines of a fork against the dough to flatten it against the rim of the pie plate. Freeze until firm, 15-20 minutes.

5. When ready to use, beat egg white with a fork and brush egg white on the edge of the crust. Bake or use as directed in your favorite pie recipes.

Note: Pre-made pie crust can be well covered and stored in freezer up to a month.