INGREDIENTS

INSTRUCTIONS

Mix flour, sugar, and salt in food processor fitted with steel blade.
Scatter butter and shortening over dry ingredients and pulse until
mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture  into
medium bowl. Sprinkle egg white mixture over flour mixture and,  with
blade of rubber spatula,use folding motion to mix. Press down on  dough
with broad side of spatula until dough sticks together. Shape  dough
into ball with hands, then flatten into 4-inch disk. Dust dough
lightly with flour, wrap tightly in plastic wrap, and place in
refrigerator for at least 1 hour or up to 2 days. Roll dough on
lightly floured surface into 13-inch circle and transfer to 9-inch  pie
pan, preferably glass. Press dough into corners and sides of pan,
being careful not to stretch dough. Trim edges of dough to make
1/2-inch overhang. Tuck overhanging dough under so that folded edge  is
flush with rim of pan. Flute edge. Chill shell until firm, about 1
hour. Prick sides and bottom with fork and line entire shell with
heavy-duty aluminum foil, pressing foil firmly against shell and
extending it over fluted rim. Prick foil with fork and return shell  to
refrigerator while oven is heating. Adjust oven rack to center
position and heat oven to 400 degrees. Bake, pressing once or twice
with mitt-protected hands, if necessary, to flatten any puffing,  until
crust is firmly set, about 15 minutes. Remove foil and continue  to
bake until bottom begins to color, about 10 minutes longer. Remove
from oven, brush sides and bottom with egg yolk, and return to oven
until yolk glazes over, about 1 minute longer NOTES : For a 9-inch
single pie shell

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Nutrition (calculated from recipe ingredients)
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Calories: 2026
Calories From Fat: 1098
Total Fat: 124.3g
Cholesterol: 443mg
Sodium: 1247.4mg
Potassium: 958.9mg
Carbohydrates: 209.2g
Fiber: 8.8g
Sugar: 82.8g
Protein: 25.8g