To make this recipe egg-free, replace the 1 large egg yolk with 1 tablespoon ice water.
Yield: One double-crust pie or two single-crust pies
1 pouch (1 lb.) Cup4Cup Pie Crust Mix
1 cup cold vegetable shortening
1 large egg yolk or 1 tablespoon ice water
10 tablespoons ice water
Cornstarch or tapioca flour, for dusting (optional)
Mix the Cup4Cup Pie Crust Mix and cold vegetable shortening together in a bowl using a pastry cutter or your fingertips until the shortening resembles pea-sized shapes. Do not use a food processor to mix. Then add in the egg yolk and ice water. Stir until the mixture looks crumbly. Knead until a dough forms. Divide dough in half and flatten into discs. Wrap each disc in plastic wrap and refrigerate for 1 hour.
Remove dough from refrigerator. You may roll out the dough immediately. Roll one disc into a 12-inch circle, about 1/8 -inch thick, lifting often to prevent sticking. Use cornstarch or tapioca flour to lightly dust your work surface or roll dough between two pieces of plastic wrap.
Transfer dough to a 9-inch pie dish and gently press it in.
• For single-crust pie: add the filling, trim and flute the edges.
• For double-crust pie: add the filling, roll out the second dough as directed above and place it over the filling. Trim, press together, and flute the edges. Cut slits in the top dough. Brush with an egg wash (optional).
Refer to your pie recipe for baking instructions. Refrigerate extra dough for up to 3 days or freeze for up to one month.