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.

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.

Fill the pie as desired.

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.

Brush the top with a beaten egg and sprinkle with sanding sugar.

Cut vents into the top for the steam to escape.

Line a rimmed baking sheet with foil. Place the pie on it.

Bake as called for.