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Cut the butter in pieces and freeze until rock hard. Freeze the vegetable shortening also.
Place both flours and the salt in the processor bowl. Pulse several times to mix. Place the butter over the flours. Pulse the processor to cut the butter into large chunks.
Add the frozen shortening. Pulsing the processor, cut in until the butter and shortening are the size of peas. Do not over process. Use short bursts.
Combine the egg, lemon juice and water. Pour in a circle over the processor contents. Pulse until it forms small clumps in the bowl.
Pour onto a lightly floured work surface. Push the clumps together to form a cohesive mass.
Knead 4 or 5 times to form a dough. Pat into a circle about 1 inch thick. Wrap in film and refrigerate a minimum of 2 hours or overnight.
If making a double crust, divide the circle into two pieces, one a generous ⅓ of the dough. Form each into a round about 1 inch thick. Wrap in film and refrigerate.
Preheat the oven to 425 degrees.
On a lightly floured surface, flatten the cold dough with a rolling pin.
Roll the dough into a circle approximately 13 inches for a 9 inch pie pan.
Place in the pie pan by sliding hands under the crust and lifting into the pie pan.
Picking dough up and fit into edges by pulling the dough gently away from the side of the plate and then fitting it securely into the edge and patting in place.
Fill the pie as desired. (See below for this Very Berry Pie filling.)
Brush the bottom overhang with water after the crust is rolled before placing the top crust on.
Roll the top crust approximately 12 inches and place it over the filling.
Cut the overhang an even 1 inch all the way around.
Tuck the crust under. The wet bottom crust will seal them together when you flute. and flute the edges.
Although this is optional, it gives a beautiful finish to the pie and makes a crunchy top crust. Brush the top with a beaten egg and sprinkle with sanding sugar.
Cut vents into the top for the steam to escape. You can cut any shape you wish.
Line a rimmed baking sheet with foil. Place the pie on it.
To prevent the edges from browning too much or burning, it is easier to cover them with foil before you bake than halfway through when it is hot.
Bake as called for.
Roll the bottom crust as directed above. Place it in the pan, adjust it to fit into the edges, and turn the overhang underneath as above.
Flute the crust as above. Freeze the crust until it is hard, about 45 minutes or longer.
Spray a piece of foil large enough to extend over the top of the crust with baking spray. Place the sprayed side down to cover the frozen crust and sides and extend over the top.
Fill with beans. Any kind of bean can be used. I prefer lima beans because they are big and heavy.
Bake for 20 minutes with the beans. Remove the beans by bringing the four corners of the foil together and lifting out.
Return to the oven and bake for approximately 18 minutes until lightly browned and set.
Very Berry Pie
Thirty minutes before filling the pie, combine the sugar, tapioca, and flour. Mix together well to distribute the flour and tapioca in sugar.
Stir in the fruit with the juice. Let sit for 30 minutes.
Pour the filling into the prepared pie shell and dot with the butter.
Continue as above, including wrapping the edges with foil. Bake for about 25 minutes; remove foil and finish baking for about 35 minutes more until browned and the filling is bubbly.