Nothing says summer quite like a perfectly baked fruit pie. And the way to make a memorable pie is with a buttery, flaky, homemade crust. With our easy tips, it will be a breeze to learn how to make pie crust sure to impress!
Add salt, sugar, and flour to food processor, pulse until evenly mixed. Divide butter into about 1/4 inch sections, and combine with mixture. Pulse a few more times.
Add in the shortening, about 1/8 cup at a time. Pulse a few more times, until consistency of cornmeal. Add the water, and pulse again, until dough begins to clump together.
Remove mixture from food processor, flatten out, then wrap in plastic. Place in refrigerator to cool for minimum of one hour, up to one day.
Remove dough from fridge, and let sit out for 5 minutes. Prepare work surface (like a large cutting board or counter) by sprinkling liberally with flour. Using rolling pin, flatten dough, periodically lifting with a pastry scraper or large spatula so it doesn't stick. Place pie tin upside down over dough; you have the correct size when there's at least one inch extra past the dish on all sides.
Fold the dough in half, then gently lift into pie dish. Unfold, careful not to pull the dough. Using kitchen scissors, cut the dough so ½-¼ of an inch goes over the lip of the pie tin. Lightly tuck the extra dough around the edge of the tin. Press the spears of a fork down around the edge.
Mix heavy cream and one egg yolk together with whisk. Brush the dough lightly with the egg wash. Fill with your choice of fillings, and bake accordingly.