Mix flour and sugar together. Next slowly cut in butter and shortening with blender until it resembles pebbles. Slowly add in water, 1 tbsp at a time until a dough forms that is easy to handle. Spit dough in half. Lightly kneed on floured surface until 2 balls are formed. Slightly press down to make 2 discs.
Wrap each ball up and keep in a refrigerator for at least 2 hours. Then roll out dough into a large circle and press lightly into pie pan. After filling is put in the pie crust, roll out the other disc and lay on top as cover. Press edges down with fork. Brush with egg wash. Cover pie crust edges with tinfoil for 75% of the baking time to prevent burning. Enjoy.