Perfect Pie Crust

2 1/2 c flour
1/2 c butter
1/2 c shortening
pinch of salt
ice cold water, add 1 T at a time
1 egg white, for egg wash
Turbinado sugar for sprinkling on top of egg wash for crunch and sparkle

Place all ingredients in a bowl and cut shortening with a pastry cutter or 2 knives, until the size of small peas. Add 2 T water and use a fork to mix dough until crumbly. Cut the dough rather than stirring it and keep adding 1 T water at a time until you can form a ball with your hands. Just don’t want to add too much water. Divide dough in half and form 2 balls. Take 1 dough ball and place it between 2 large pieces of parchment paper. Using a rolling pin, flatten into a large circle. Remove top layer of parchment paper and with the bottom of the parchment paper still on, gently flip the pie crust into your pie pan. Peel off parchment paper and press pie crust into pan. Yield: 2 9″ pie crusts.

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