Turkey Pot Pies with Bacon, Caramelized Onions + Butternut Squash

For the Crust:

• ¾ cup all-purpose flour
• ¾ cup whole wheat flour you can sub all-purpose
• ½ teaspoon salt
• 6 tablespoons butter cut into small cubes, very cold
• 3 tablespoons vegetable shortening I prefer organic non-hydrogenated shortening
• ¼ cup water or more as needed, ice
• 1 egg for brushing the tops, beaten with 1 teaspoon water
• sea salt such as Maldon and freshly cracked black pepper, for sprinkling, flaky

For the Filling:

• 4 Bacon diced, thick slices
• 2 onion thinly sliced, very large
• 8 ounces shiitake mushrooms finely chopped
• salt to taste
• black pepper to taste
• 1 clove garlic minced
• 2 tablespoons sage minced, fresh
• ⅓ cup all-purpose flour
• 1 ½ cups turkey stock or chicken stock
• 3 cups turkey cooked, shredded
• ½ cup heavy cream
• 2 ½ cups diced roasted butternut squash**