Combine the flour, salt and sugar (omit for savory pies) in a medium bowl.

Add the butter and shortening, then use a pastry cutter or fork to break down the fat until it becomes the size of large peas.

Pour in 6 tablespoons of water and mix gently with a rubber spatula or wooden spoon until the dough just starts to form a shaggy mass. Add more water one tablespoon at a time as needed.

Use your hands to press the dough until it just comes together. Resist the urge to knead and squish - overmixing will make it tough. The dough should not be sticky, and you should be able to see the pieces of butter and shortening flecked throughout.

Once the dough has formed, split it into two balls, then gently shape them into discs. Wrap them in plastic and refrigerate for a minimum of 30 minutes (or up to two days). For longer storage, wrap tightly and freeze for up to 6 months.*

When you're ready to assemble your pie, remove one disc at a time from the refrigerator**, unwrap and place on a generously floured work surface. Dust a rolling pin with flour, and begin to roll out the dough by starting at the bottom and rolling the pin away from your body.

Rotate the dough 90 degrees after every 1-2 rolls. This will help ensure that it doesn't stick to the counter, and will also help keep it round. Use a bench scraper to get underneath the dough and dust with more flour as needed to prevent sticking.

Roll the dough out to about 12 inches around or roughly 3 inches larger than the pie plate.  If the dough does not roll out perfectly round, use a knife or a pizza cutter to trim the edges and even it out.

Gently roll the dough onto the rolling pin and use it to transfer to the pie plate, then press it in to fit. For a single crust pie, tuck the loose pieces under, then use your fingers or a fork to crimp the edges. Proceed with your recipe.

If making a double crust pie, add your filling, use your finger to dab the top edges of the crust with water.

Remove the second disc of dough from the fridge and roll out the same way as the bottom, then use the rolling pin to transfer it over top to cover the filling.

Use your fingers to pinch the top and bottom crusts together to seal in the filling, then snip off any excess with kitchen shears.

Tuck and roll the overhang under, then use your fingers or a fork to crimp the edges.

Cut a few slits to vent the top, then brush all over with the egg wash. Bake as directed.