1. Place flour and salt into your food processor. Pulse a couple times to combine.
2. Cut the butter and shortening into small cubes and place evenly on top of the flour mixture. Pulse to combine, about 10-20 times until the texture looks like a coarse cornmeal.
3. Add 4 Tbsp of water into the food processor and pulse to combine until the dough starts to moisten. Add water 1 Tbsp at a time if you need additional moisture. You’ll have reached the proper consistency when pressed between two fingers, the dough stays together.
4. Turn the dough out onto a clean work surface and bring it together into a dough mass. ** If using the double crust recipe you’ll want to cut your dough mass in half after bringing it together.
5. Flatten the dough into a 1 inch thick by 5-inch wide disc, wrap in plastic wrap and refrigerate for one hour or up to two days.
6. Take the dough out of the fridge 15-30 minutes before you plan to roll it out, or until it’s pliable.
7. Lightly flour your work surface and rolling pin. Starting from the center of your dough roll forward gently, then back toward you. Turn your dough every few passes to keep it from sticking. Add flour where needed as you go. Roll into an approximately 12-inch circle. Not too thin, about 1/4 inch thick.  ** If making a double crust, repeat this step with the second dough.
8. To place the dough into your pie pan, gently roll your dough onto your rolling pin, lifting to gently place it into the pie dish, and unroll.
9. Lift edges so the center sinks into the dish, gently press the dough against the bottom, edges and walls of the dish. Trim the edges leaving 1 inch around the top of the dish. Tuck the extra around the edge under itself.
10. Using a fork, poke or dock the bottom of your pie.
11. What you do here will depend on what your plans are for your pie.
    -Flatten the edges with a fork (best if using a double crust, after par-baking you can tuck the top dough under the edge)
    -Crimp or do a decorative pinching (best if making a single crust)
12. Place in the fridge for 15 minutes before par-baking.

Fully Blind Baking

1. Pre-heat oven to 425 F, placing a baking sheet on top of a pizza stone if possible to pre-heat with the oven.
2. Place a square sheet of parchment paper, slightly larger than the pie pan, on top of your pie dough.
3. Fill completely with chosen pie weights and bake for 20 minutes
4. Remove pie weights and parchment
5. Brush all of your pie with an egg white wash and bake for another 20 minutes. Cover the edges with foil if they’re getting too browned.

Par-baked Pie Crust

1. Pre-heat oven to 425 F, placing a baking sheet on top of a pizza stone if possible to pre-heat with the oven.
2. Place a square sheet of parchment paper, slightly larger than the pie pan, on top of your pie dough.
3. Fill completely with chosen pie weights and bake for 20 minutes.
4. Remove pie weights and parchment
5. Brush all of your pie with an egg white wash and bake for another 5-10 minutes. Cover the edges with foil if they’re getting too browned.
6. Remove pie and allow to cool completely before filling and returning to the oven.

Traditional Pie Crust (double crust)

1. After following the directions for the par-baked pie crust, prepare your top crust the same as you did for the bottom crust.
2. Once your pie is filled, roll your top dough into your rolling pin, lifting to gently lay over your filled pie.
3. Trim the edges, leaving enough dough to fold under the bottom crust, press together gently to adhere.
4. Style your edges how you wish
5. Give the top an all-over egg wash and top with sugar. Cut a couple of small slits in the center of your pie for steam release.
6. Bake pie according to your recipe’s directions.

Lattice Pie Crust (double crust)

1. After following the directions for the par-baked pie crust, prepare your top crust the same as you did for the bottom crust.
2. Roll out pie dough into a 12-inch circle, 1/4th of an inch thick. Keep dough floured and moving to avoid sticking to your work surface. 
3. Using a sharp knife or pizza cutter, cut the dough into 12 strips.
4. Lay every other strip onto the pie, leaving about half an inch of space between.
5. Gently fold back every other strip, until you can lay a new strip of dough in the opposite direction in the center of the pie. After laying down the new strip, fold the dough back down and lift the other strips this time, and lay down a new strip about half of an inch below the new one you had added before. Repeat this step until half of the pie is finished. Turn the pie and repeat the same steps until you’ve completed your lattice pattern. 
6. Trim off the excess pie dough. You will want to beat an egg and brush under the strip edges so that they adhere to the pre-baked pie shell. Use the remaining egg to brush/dab on your lattice top carefully then sprinkle with sugar.
7. Bake pie according to your recipe’s directions. If the edges start to brown faster than expected, wrap them in foil and keep baking.