Notes — High altitude recipe for 5000ft. Yields 2 8-inch pie crusts. (unknown kcal/recipe)

Ingredients

• 3 cups flour
• 2 tbsp sugar
• 3/4 tsp salt
• 12 tbsp butter, unsalted
• 6 tbsp vegetable shortening
• 1 egg yolk
• 1 egg
• 2 tbsp lemon juice or white vinegar
• ice water

Instructions

1. Place butter and shortening in freezer to chill
2. Pulse flour, sugar, and salt in food processor until blended. Add cold butter and shortening and pulse 8 times until mixture resembles crumbs the size of peas. 
3. Add egg yolk, lemon juice, and 1-2 tbsp ice water and pulse as few times as needed to blend together. 
4. Add ice water in 1 tbsp increments or less. Aim for a consistency that is neither wet nor sandy dry. It should look like fine crumbs and hold its shape when pressed together. 
5. Roll out top and bottom pie crusts. Make an egg wash with 1 egg and 1 tsp water and brush the inside of the bottom crust. Fill with pie filling and place top crust. Brush the top crust with the egg wash and pierce several steam vents. 
6. Bake at 425 F in the lower third of oven for 15 minutes, then reduce heat to 350˚F for 40-45 minutes. At 20 minutes after lowering temperature check edges for browning.