Two Crust Pie Shell (Helen's Two-Crust Pie Pastry)
In a large bowl, stir together 3 cups cake flour or all-purpose flour, 1/2 cup all-purpose flour, and 1 1 /2 teaspoons salt. Using a pastry blender, cut in 3/4 cup cut-up cold butter and 1/4 cup shortening until pieces are pea-size. In a small bowl, stir together 6 tablespoons cold water, 1 lightly beaten egg and 2 teaspoons lemon juice or vinegar. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts add another 1 tablespoon water and gently toss to moisten evenly (should be a mass of very large crumbs). Turn crumb mixture out onto a lightly floured surface. Gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Divide in half. Flatten each into a disc about 1 inch thick. If necessary, wrap dough in plastic wrap and chill 1 to 2 hours or until easy to handle. On a lightly floured surface, roll one disc of dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish. Roll remaining dough disc into a circle 12 inches in diameter. Cut slits to allow steam to escape. Place pastry on filling. Trim both overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. To prevent overbrowning, cover edges with foil. Bake as directed in individual recipes.