• In a small bowl, combine powdered sugar and salt. In a medium bowl, add flour and the sugar/salt mixture. Whisk about 10 seconds to combine.
• In the container of a food processor, add ½ of the flour mixture. Add shortening—pulse 5 times to combine. When pulsing, only do so for 1-2 seconds at a time.
• Add the remaining flour mixture to the food processor. Add butter, distributing evenly. Pulse 10 times to combine. Open the lid, check for large butter chunks, and redistribute before pulsing 2-3 additional times. The mixture should appear crumbly with small, pea-sized pieces or smaller.
• Add 4 tbsp of ice water to the food processor—pulse 5 times to combine.
• Add 2 tbsp of ice water to the food processor—pulse 5 times to combine. A dough should form, and you should be able to squeeze a pinch of it without it falling apart. If a dough has not developed, add 2 tbsp additional ice water and pulse 5 times.
• Pour dough onto a piece of plastic wrap, and--using the wrap to separate your hands from the dough--form a disc shape. Open the wrap back up.
• Cut the dough in half, and wrap each tightly with plastic wrap. Refrigerate for 30 minutes before rolling out. This recipe makes two crusts, so only roll out what is needed.
• Place dough on a lightly floured surface, and sprinkle the top of the dough with flour. Flour your rolling pin as well.
• Roll dough to 12"-13" diameter for a 9"-10" pie plate, respectively. Be sure to add a sprinkling of flour under each side of the dough midway through rolling so it doesn't stick to the surface.
• Place the rolling pin across one side of the dough, and lift the edge of the dough onto the pin. Continue rolling toward the center of the dough as you lift it off the surface, and unroll the dough onto the pie plate, being sure to center it. Refer to your specific scenario (A, B, or C) below for next steps.

A) If your pie recipe calls for blind-baking a single crust

• Preheat the oven to 425°F / 218°C.
• Once rolled out and placed on the pie plate, gently lift around the edges of the dough so that the center becomes flush with the inner side. Press the dough gently against the sides with the back of your hand as needed to remove any air pockets.
• Cut any excess dough drooping over the edges, leaving a ½" overhang. If crimping the dough, roll the overhanging dough under itself so that the edge of the dough is flush with the edge of the pie plate.
• Place two fingers or knuckles from one hand on the outer side of the edge, and ready your index finger on the inner side of the border. Press the dough with your index finger into the crevice between your fingers or knuckles. Repeat as you rotate the pie periodically (see the video for the crimping technique). Chill for 30 minutes.

  Please note that overworking your dough, adding too much water, or not chilling the dough long enough may prevent the crimp from staying in shape.
• Remove the pie shell from the refrigerator. If using an egg wash, lightly brush it on with a pastry brush. Line the inside of the pie dough with parchment paper or foil, and add pie weights (dried beans, uncooked rice or quinoa, or manufactured). See notes.
• Bake with pie weights for 8-10 minutes; the edges should turn lightly golden brown. Remove the pie weights carefully and continue baking for 5-8 minutes so that the inner side sets. See Notes.
• Let the pie crust cool for 10 minutes on a rack before using.

B) If your recipe calls for an unbaked, single pie crust

• Preheat your oven to your pie recipe's specifications.
• Once rolled out and placed on the pie plate, gently lift around the edges of the dough so that the center becomes flush with the inner side. Press the dough gently against the sides with the back of your hand as needed to remove any air pockets.
• Cut any excess dough drooping over the edges, leaving a ½" overhang. If crimping the dough, roll the overhanging dough under itself so that the edge of the dough is flush with the edge of the pie plate.
• Place two fingers or knuckles from one hand on the outer side of the edge, and ready your index finger on the inner side of the border. Press the dough with your index finger into the crevice between your fingers or knuckles. Repeat as you rotate the pie periodically (see the video for the crimping technique). Chill for 30 minutes.

  Please note that overworking your dough, adding too much water, or not chilling the dough long enough may prevent the crimp from staying in shape.
• Remove pie shell from refrigerator. If using an egg wash, lightly brush it on with a pastry brush. Next, add your filling, and bake according to your pie recipe's instructions.

C) If your recipe calls for a double crust

• Preheat your oven to your pie recipe's specifications.
• Once the first raw crust is rolled out and placed on the pie plate, gently lift the edges of the dough so that the center becomes flush with the inner surface. Press the dough gently against the sides with the back of your hand as needed to remove any air pockets.
• Roll out the second dough following the same method above.
• Add the filling to the pie plate. Place the rolling pin across one side of the dough, and lift the edge of the dough onto the pin. Continue rolling toward the center of the dough as you lift it off the surface, and unroll the dough onto the filling, lining up the edges of the dough with the base crust as much as possible.
• Cut any excess dough drooping over the edges, leaving a ½" overhang. If crimping the dough, roll the overhanging dough under itself so that the edge of the dough is flush with the edge of the pie plate.
• Place two fingers or knuckles from one hand on the outer side of the edge, and ready your index finger on the inner side of the border. Press the dough with your index finger into the crevice between your fingers or knuckles. Repeat as you rotate the pie periodically (see the video for the crimping technique). Chill for 30 minutes.

  Please note that overworking your dough, adding too much water, or not chilling the dough long enough may prevent the crimp from staying in shape.
• Remove the pie from the refrigerator, and cut three 1" holes in the center to vent. If using an egg wash, lightly brush it on with a pastry brush. Bake the pie according to your pie recipe.