In a food processor, combine the flour, salt, and sugar, pulsing until mixed. Add the shortening and butter, processing until the mixture resembles coarse crumbs. Gradually drizzle in ice water, pulsing until the dough begins to form. Be careful not to overmix.

Divide dough into two equal halves, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll out one half on a floured surface into a circle roughly 1/8 inch thick and transfer it to an 8-9 inch pie dish.

Roll out the remaining dough to the same thickness and slice it into strips about 1/8 inch wide.

Pinch the ends of 5 dough strips together and braid them, pinching to secure at the end.

Pour your desired filling into the prepared pie crust, spreading it evenly.

Fold the edges of the pie crust over the filling and brush with beaten egg.

Place braided strips around the outer edge to create two circles of braiding, securing the ends.

Preheat oven to 375°F (190°C) and bake pie for 45 minutes or until golden brown.