In a food processor, pulse together 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of sugar until combined.

Add ½ cup of shortening and ½ cup of cold butter, blending until the mixture resembles coarse crumbs.

Gradually drizzle in 4-6 tablespoons of ice water, mixing until a firm dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

Once the dough is chilled, divide it into two equal halves.

On a lightly floured surface, roll out one half into a circle about 1/8 inch thick to fit an 8-9 inch pie dish.

Transfer this circle to the dish, gently pressing it into the corners.

Roll out the second half, cutting it into 1/8 inch wide strips for braiding.

Take five strips of dough and pinch one end together to secure.

Begin braiding by alternating lifting the outer strips toward the center and pinching them together, creating a fishtail pattern.

Continue this technique until you reach the end of the strips.

Braid the remaining strips in the same manner for pie assembly.

Preheat your oven to 375°F and fill the prepared pie crust with your desired filling.

Fold the edges of the dough over the filling, creating a neat border.

Brush the crust edges with a beaten egg for a golden finish.

Place your braided strips around the outer edge of the pie, securing them against the folded crust.

Brush the tops of the braids with the remaining beaten egg for added shine.

Bake for 45 minutes, then rotate to the bottom rack for an additional 10-15 minutes.

Look for a bubbly filling and a richly golden-brown topping before serving.