|All purpose flour||3 Cup (48 tbs)|
|Chilled butter||9 Tablespoon, cut into 1/2-inch bits|
|Shortening||1⁄4 Cup (4 tbs)|
Sift flour and salt together into a large bowl.
With 2 knives or a pastry blender, cut in butter and shortening until mixture resembles coarse crumbs.
Add egg and enough ice water to moisten ingredients (3 to 4 tablespoons).
Mix lightly with a fork.
Add only enough water to hold pastry together.
Shape dough into a ball and flatten on a lightly floured surface.
Wrap in waxed paper and chill at least one hour.
When dough is ready to be rolled, lay it on a lightly floured surface.
Divide dough in half.
Place one half in refrigerator.
Roll dough from center to edge into a round about 1/8 inch thick and about 1 inch larger than overall size of the pan.
Using a spatula, fold pastry in half, then gently lift and fit into pan.
Unfold pastry carefully, so as not to stretch or tear it.
Press dough lightly into bottom of pan; trim edge, if necessary, so pastry extends about 3/4 inch beyond edge of pan.
Fold pastry under at edge and flute.
Thoroughly prick bottom and sides of shell with a fork.
To prevent sides of pastry from shrinking, line pastry with buttered wax paper: Cut paper 1 inch larger than size of pan and press it into pie pan; fill with dried beans or uncooked rice.
Bake on middle shelf of a preheated 425° oven 10 to 15 minutes, or until crust is golden brown.
Remove paper and beans.
Cool on a rack. (For a partially cooked shell, bake 6 to 7 minutes, or until pastry has set.)