INGREDIENTS

INSTRUCTIONS

1. 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.
2. 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.
3. 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.
4. 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.
5. 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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