Combine 3/4 cups of the flour, salt, and sugar in the bowl of a food processor. Pulse to combine. Add the butter and shortening and pulse until the butter has been worked down to dime sized hunks and all of the flour is coated. Redistribute the mixture in the bowl, add 1/4c more flour and pulse until the mixture is crumbly and the pieces of butter are no larger than a pea. Sprinkle the ice water over the mix, pulse once more and turn out onto a lightly floured board.
Pat the dough out, sprinkling generously with flour. Fold and flour the sticky mix, repeating the process until it becomes a smooth dough. Wrap in plastic and rest in the refrigerator for 30 minutes (optional). Roll the dough out to ¼” thick. Use a 4” round biscuit cutter to form the circles needed for hand pies.
To assemble: Preheat oven to 375. Begin by whisking the egg for the egg wash. Then, using your favorite thick preserves, spoon 1 tablespoon of jam into the center of the dough circle. Use a brush or your finger tips and coat the edges of the dough with egg. Pinch together the edges, creating a seam and roll the seam on itself, sealing the pie. Alternately, use the tines of a fork to pinch the edges. Brush the tops and seams of the pastry with remaining egg wash.
Bake the pies in the oven for 12 minutes or until golden. Allow to cool 5 minutes before serving as the jam will be very hot.