In a large bowl, mix the flour and salt together. Cut butter into 1/4 inch slices. Using a pastry blender, cut the chilled shortening and butter into the flour and salt mixture until it forms coarse crumbs. The crumbs should resemble tiny split peas. Sprinkle the flour and fat mixture with 4 tbsp. of ice water. Gently mix, using a fork. If the crust seems dry, add more water, one tablespoon at a time. Only add enough water to make the dough hold together when a small piece is pinched between the fingers. Mix dough gently and quickly. Gather dough to form a ball, but do not overwork it.
Cut the dough in two to form two balls, one slightly larger than the other. Place the smaller ball of dough, which will be used as the top crust, in the refrigerator. Flatten the larger ball of dough into a 4 to 6 inch disk and place on a cool floured surface. Starting in the center, roll the crust outward. After every couple of rolls, rotate the rolling angle about 45° until you have rolled all around the crust. Always start rolling from the middle.
Check crust frequently to see if it is sticking to the surface. If it begins to stick, dust lightly with flour. Do not use any more flour than necessary. Roll crust until it is approximately 1/8 inch thick and 2 inches larger in diameter than an inverted pie plate.
Transfer the crust by partially rolling the crust around the rolling pin and gently lifting the crust on the pie plate. Be careful to center over the plate without stretching the dough. Once it is properly placed, unroll the crust from the rolling pin. Gently press the crust against the bottom and side of the pie plate. Trim the edges to about 1/2 inch, fold the overhang under so the crust is flush with the edge of the pie plate and flute the edges.
Place in the refrigerator while rolling out the top crust.
Prepare the filling for the pie before rolling out the top crust so that the filling is ready when the top crust is done. Roll out the smaller ball of dough in the same manner as the larger ball. Roll this dough out to approximately 1/8 inch thick and 10 inches in diameter.
Remove the bottom crust from the refrigerator and place filling in the crust. Moisten the edge of the crust with water and then center the top crust over the filled bottom crust. Transfer the top crust in the same manner as the bottom crust. Trim the overhang so that it is just slightly larger than the bottom crust. Fold the top overhang slightly over the bottom and then turn both under so they are flush with the edge of the pie plate. Flute edges as desired. Make slits in the top crust or poke several times with a fork to allow steam to escape when baking.
Bake according to the recipe used for filling. The crust should be golden brown when done.
Add the pie filling after the bottom crust has been placed in the pie plate. Spread out evenly and then sprinkle the sugar over the top of the filling. The sugar can be eliminated, if preferred.
Place the top crust on the pie and finish as directed. After cutting slits in top crust for venting, brush the crust with egg white.
Place in an oven preheated to 375°F and bake for 45 minutes or until crust is golden brown.
|Prep Time: 1 hour|
Cook Time: 45 minutes
Container: 9-inch Pie Plate
|-|| PIE CRUST:|
|-||2 1/4 cups all-purpose flour|
|-||1/2 teaspoon salt|
|-||1/4 cup shortening (chilled)|
|-||1/2 cup cold butter or margarine|
|-|| Ice water (6 to 8 tablespoons)|
|-||1 can apricot pie filling|
|-||1 tablespoon sugar (optional)|