Combine the flour and salt in a bowl. With a pastry cutter, two forks or with the paddle attachment of your stand mixer, cut the shortening (or lard) and butter into the flour until well blended.
Pour the egg/water mixture into the bowl; gently work it until it forms a loose, moist dough that just holds together. Transfer the dough to a lightly floured work surface.
With lightly floured hands, shape the dough into a ball. Cut the ball in half. Press each half into a 1/2” thick disc. Wrap and refrigerate the discs for 20 minutes before rolling out as described below.
For single crust pies
Unwrap one of refrigerated dough and place on a lightly floured work surface. Flour a rolling pin and roll the dough from the centre out into a round large that’s about 2” wider than a 10” wide pie plate with a four-cup capacity and set it there. (For step-by-step photos on how to make a piecrust click here.)
Trim some the excess pastry from the edges of the pan, leaving about 3/4” overhanging.
Fold the overhanging pastry under itself, so you have a built up base that rests on the rim of the pie plate. Crimp the top edges of the crust to create a finished look. Refrigerate and firm up the piecrust for 20 minutes and it's ready to be used.
Repeat this process with other dough or, if you only need one piecrust, freeze the second dough for another time.
For a double crust pie
To make a double crust pie, roll out one of the dough as described above and set in the pie plate. Fill the pie with your filling. Roll the second dough out as described above and set it on top of the pie.
Trim some the excess pastry from the edges of the pan, leaving about 3/4” overhanging. Fold the overhanging pastry under itself, so you have a built up base that rests on the rim of the pie plate. Crimp the top edges of the crust to create a finished look. Make a small vent hole in the centre of the pie to allow steam to escape during baking. Refrigerate and firm up the piecrust 20 minutes and the filled pie is ready to be baked.