Perfect Pie Shell for Pecan Pie

• 1 1/4 cups flour, all-purpose
• 2 tablespoons powdered sugar
• 2 teaspoon salt
• 8 tablespoons butter cut into 1/4 inch pats
• 2 tablespoons vegetable shortening solid and cut into small pieces
• 1 large egg whites large chilled mixed with ice water
• 1 teaspoon water mixed with 1 beaten egg yolk

1. Mix flour, sugar, and salt in food processor fitted with steel Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds.
2. Turn mixture into medium bowl.
3. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula use folding motion to mix.
4. Press down on dough with broad side of spatula until dough sticks together.
5. Roll dough on lightly floured surface into 13-inch circle and Press dough into corners and sides of pan, being careful not to stretch dough.
6. Trim edges of dough to make 1/2-inch overhang.
7. Chill shell until firm, about 1 hour.
8. Adjust oven rack to center position and heat oven to 400 bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes.
9. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer.

flour, powdered sugar, salt, butter, vegetable shortening solid, egg whites, water

Taken from recipeland.com/recipe/v/perfect-pie-shell-for-pecan-pie-36915 (may not work)