Make sure your butter and/or vegetable shorting is very cold. Because I like to bake I keep a pack of unsalted butter in the freezer.
Take your favorite pie dough recipe, and remove 1/4 cup of flour. So if your recipe calls for 2 cups of All purpose flour only add 1 3/4 cup. Then add 1/4 cup of quick flour.
Make sure that all your dry ingredients are sifted.
Cut your butter into manageable chunks, Then follow the rest of your recipe.
Once the dough has come together put it on a floured table top. Then on the edge of the dough that is farthest from you, place the heel of your palm on the dough and push down and away from you. Do this in small amounts until all the dough as been pushed away from you. Then quickly gather all the dough and push the dough away again. Form a ball with the dough. Warp the ball with plastic wrap and place it in the freezer for about 30 min.
Flour your workspace again. Take the dough and roll it in a rectangle shape. Do this even if the pie pan you’re using is round. One rolled out fold the dough in half and then half again. Then roll out the dough again and fold it again. Do this until the dough looks smooth about 4 or 5 times. Cut the dough into 2 pieces and put the dough back into the freezer for another 20 min. if you want you can make your pie dough at night and then take it out to use the next day that is ok too. If the dough is wrapped well in plastic you can leave it in the freezer for at least a month.
At this point you can preheat your oven and make your filling.
Roll out pie dough and place it in the pan. Put your filling in the pan then roll out the top layer, and place on top.
Don’t forget to cut slits in the top.
Also brush it the pie crust with a bit of egg wash and bake as directed.