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Ingredients
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Pie Crust (makes one 9-inch single crust)
Pie Filling (classic apple pie — scalable)
Egg Wash & Finishing
Method
Pie Crust (makes one 9-inch single crust)
Combine dry ingredients
In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon granulated sugar, and 1/4 teaspoon fine salt until evenly distributed.
Cut in fats
Add 6 tablespoons cold, cubed unsalted butter and 1 tablespoon cold vegetable shortening to the flour. Using a pastry cutter or two forks (or your fingertips quickly), cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add ice water and form dough
Sprinkle 3 tablespoons ice water over the mixture a tablespoon at a time, gently stirring with a fork after each addition until the dough just holds together when pressed. Do not overwork. Gather the dough into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
Roll out crust and fit
Lightly flour a work surface and roll the chilled dough into a 12-inch circle about 1/8-inch thick. Carefully transfer to a 9-inch pie plate, easing it into the edges without stretching. Trim excess to about 1/2 inch beyond the rim, then fold under and flute or crimp the edge as desired. Chill while preparing filling.
Pie Filling (classic apple pie — scalable)
Prepare apples
Place 4 cups thinly sliced apples in a large bowl. Toss with 1 tablespoon fresh lemon juice to prevent browning.
Mix filling ingredients
To the apples add 1/2 cup granulated sugar, 2 tablespoons packed light brown sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Toss until the apple slices are evenly coated and the cornstarch is distributed.
Assemble filling in crust
Arrange the coated apple slices into the chilled prepared pie crust, mounding slightly in the center. Dot the top with 1 tablespoon small pieces of unsalted butter distributed evenly over the apples.
Top, Egg Wash & Bake
Top the pie
If you have extra dough, roll it into a 10- to 11-inch circle and place over the apples for a full top; trim and crimp edges to seal. Alternatively, cut into strips and weave a lattice. Cut 4 small steam vents in a solid top crust.
Make egg wash
In a small bowl, whisk together 1 large egg and 1 teaspoon cold water until smooth. Brush the wash over the crust edges and top, then optionally sprinkle 1 tablespoon coarse sugar over the top for sparkle and crunch.
Bake
Place the pie on a rimmed baking sheet to catch drips. Bake in a preheated oven at 425°F (220°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 30–40 minutes more, until the crust is golden brown and the filling is bubbling (check after 30 minutes). If the edges brown too quickly, shield them with foil.
Cool and serve
Remove the pie from the oven and let cool on a wire rack for at least 2 hours to let the filling set. Serve warm or at room temperature, plain or with vanilla ice cream or whipped cream.