Mostly Butter Pie Crust

1 3/4 c flour
10 T butter, chilled
3 T shortening, chilled
1/3 c ice water
1 egg, beaten

Blend flour & shortening until mixture resembles coarse meal.
Add a little water & mix until dough just starts to come together. Gather into ball & divide in half. Shape each half into a ball, flour lightly & wrap in plastic. If you are making one single-crust pie, freeze one ball of pastry for another time. Chill the pastry you are using for 2 hours.

Roll out pastry & ease into a 9" pie pan. If you are making a double- crust pie, roll out top crust.

To Bake Before Filling: Preheat oven to 425 degrees

Prick the bottom of dough evenly all over with the tines of a fork. Cover the dough w/buttered foil, placing buttered side against the bottom crust. Fill with rice or beans. These may be saved & used again for baking unfilled pie shells. Bake for 15 minutes, or until set. Remove foil, brush with egg & bake 5 minutes longer, or until golden. Let cool before filling.