Linda'S Fantabulous Food Processor Pie Crust - cooking recipe

Ingredients

3 cups all-purpose flour (bleached or unbleached)
1 pinch salt
1/2 cup shortening, chunked up and frozen
1/2 cup unsalted butter (it does make a difference to use unsalted butter_)
5 -6 tablespoons ice water, depending on your humidity
1 teaspoon vinegar or 1 teaspoon lemon juice
1 large egg
1 egg white
1 egg yolk

Preparation

Whiz flour and salt in processor a few times.
Add the frozen shortening and butter and whiz until you have pea sized lumps.
Mix water, vinegar and egg well and dump over the flour mixture all at once. Whiz until the dough almost comes together. If it forms a ball you went too far --
Dump the dough onto a sheet of waxed paper and divide in half. Shape the dough into two flat disks, wrap in plastic and refrigerate for two hours or double wrap and freeze for up to three months.
Roll bottom crust to fit your pan. Before filling or blind baking paint the bottom crust with a beaten egg white. Trim the crust.
Fill the shell and continue with your recipe.
Roll the top crust. Lay on top of filling, and flute the edge.
Mix the remaining egg white and yolk and 'paint' the top crust. For a fruit pie sprinkle sugar on top crust and for a savory add a drop or two of cream to the egg yolk and paint the top crust.
Continue with your recipe and bake according to the directions.