Q: To start, add the flour, salt, and sugar to a food processor. Pulse them a few times to combine. Then add the chilled butter cubes and the shortening, pulsing the mixture together. Pulse about 10 times. The mixture is ready when it comes together into pea-sized crumbs. To ensure the butter is cold enough, place it in the freezer for at least 15 minutes before making the dough. If you don't have a food processor, combine the ingredients in a mixing bowl and use a pastry cutter or two knives to mix everything together. Once you have pea-sized crumbs, continue pulsing the food processor as you gradually add the water. Add the water in 1-tablespoon (15-ml) increments and keep pulsing until everything comes together as a doughy ball. You may not need the entire cup (60 ml) of water to bring everything together. Only use as much as you need to form a dough. Wrap the dough in a piece of plastic wrap and chill it in the fridge for about half an hour. This will help chill the butter again, which will make it easier to work with and ensure the pie crust is light and flaky. You can also double this recipe if you'd like a second pie crust for something else, or to keep in the freezer for later use. Turn the dough out onto a floured surface. With a floured rolling pin, flatten the dough into a circle. With each roll, start in the center of the dough and roll outward toward the edge. Then rotate the dough turn and roll again from the center to the edge. Add more flour as necessary to prevent the dough from sticking. Continue rolling and rotating the dough until your dough is about inch (0.3 cm) thick. Use your fingers to mold the dough into a nine-inch pie plate. If the dough is hanging over the edge by more than inch (1.9 cm), trim off the excess. To make it easier to transfer the dough, fold it in half before picking it up and moving it to the pie plate. Position it in the plate and then unfold the dough. Preheat your oven to 350 F (177 C). Line the dough with a piece of parchment paper and fill it with pie weights or dried beans. This will prevent the dough from puffing up during the baking process. Bake the shell like this for 10 to 15 minutes, until the edges become golden brown. Once the pie shell has set, remove it from the oven. Remove the weights and the parchment paper. Return the shell to the oven for another five to 10 minutes, until the bottom becomes a light golden brown. When the pie shell is ready, remove it from the oven and set it aside to cool to room temperature. Place the pie plate on a wire rack to allow air underneath. This will help the pie shell cool faster. The pie shell should be ready to fill after one to two hours. Spoon in enough of the fruit cream mixture to fill the pie shell. Use the spoon to spread the mixture around evenly. If you're making fruit cream for a pie, fill the pie shell first, and then garnish the top of the fruit cream with the nuts and extra berries.
A: Combine the dry ingredients, butter, and shortening to make the pie crust. Add the water. Chill the dough. Roll out the dough. Transfer the dough to a pie plate. Bake the pie shell. Cool the pie shell. Fill the pie shell.

Q: Naturally coloring your hair can be a messy process and take longer to process than chemical dyes. However, if your hair is damaged or easily damaged, natural colorants will be easier on your tresses than conventional hair dyes. It's up to you personally whether the benefits outweigh any inconvenience. If you have sensitive skin, herbal colorants may be the best choice for you, since chemical hair dyes can cause contact dermatitis. Natural colorants such as cassia obovata, henna and indigo are mixed into a paste that needs to sit out overnight. They also take longer to develop (from an hour to six hours) once applied to your hair. Keep in mind that the results you get with natural dyes can vary. If you have a specific desired look in mind, they might not be a good option for you. While you can plan for a general shade, natural colorants react differently to each individual's type and condition of hair. Your results will be unique and may be lighter, darker, or more varied in hue than you expect. Natural colorants, particularly tinting rinses, may not give you complete coverage of gray hair. How well it works for you depends on the method you use, how long you let it sit, and your hair type. You may need to repeat the process of coloring after 48 hours if your gray hair has not been covered successfully. Your individual hair type as well as various hair products you've used in the past affect how your hair takes to natural colorants. Save a few trimmings of hair the next time you get your hair cut, or snip a lock of hair near the back of your neck. Apply the colorant you want to use to the strand using the instructions for the method you've chosen. After applying the colorant, wait the entire process time. Then, rinse the lock completely and allow it to dry in direct sunlight, if you can. Check the final results under bright natural lighting. If necessary, adjust the ingredient or processing time for your own hair more or less, depending on the shade you desire. Keep in mind that your strand test may not provide an accurate result for all of your hair. Some parts of your hair, such as the top portion, may take the dye differently. This is because typical styling, touching, and environmental exposure can affect your hair. Because natural hair colorants are typically messier than conventional hair dye, you will want to think about the best place to color your hair beforehand. Cassia obovata is not staining unless there is something added to it, like rhubarb. Henna and indigo, however, are both difficult to apply and very staining. If the weather is nice, you may want to bring one to two large mirrors and dye your hair outside. If you're dyeing your hair in the bathroom, you may want to do so inside of a bathtub or shower. When you dye your hair, wear old clothes or a hairdresser's cape. Then, cover all surfaces with plastic sheeting or old towels. You can also get a friend to help you, which can minimize the mess. When hair turns gray, not only the pigment changes. The cuticles are also thinned, making the strands of hair coarser and more prone to breakage. You can restore moisture to your hair with a natural product: egg, honey and olive oil, or coconut oil. Cassia obovata, henna, lemon and tea can be drying to your hair, so especially consider doing a natural conditioning treatment afterwards. Mix a whole egg and apply it to clean, damp hair once a month. Leave the mixture in for twenty minutes, then rinse it out with cool water. Massage 1/2 cup of honey and one to two tablespoons of olive oil into damp, clean hair. Allow the mixture to sit in your hair for twenty minutes, then rinse it out with warm water. Coconut oil is in a solid state at room temperature, so warm it in your hands or a microwave (if the latter, make sure it is warm and not too hot before applying). Work a couple of teaspoons of it into damp hair and wrap your hair in an old towel (coconut oil can stain fabric). Let it sit for one to two hours, then fully rinse it out and shampoo your hair.
A:
Decide if natural colorants are right for you. Manage your expectations. Do a strand test. Decide where you will color your hair. Use a natural conditioning treatment after coloring gray hair.