Yield: One pie/2 crusts
3 cups flour
1 1/4 cups shortening
1 1/4 tsp salt
1 egg
1 tsp vinegar
1/3 cup ice water
In a large bowl, with a pastry cutter, gradually work the shortening into the flour until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add the vinegar and salt. Add the water a little at a time stirring gently until all of the ingredients are incorporated and the dough comes together. (I started with 3 Tablespoons of water, adding an addition tablespoon and gently mixing until it came together.)
If you are not using both pieces of dough, separate the dough in half. Set one aside. On a lightly floured work surface, roll out one half of the dough to the desired size (about 1/2-inch larger that the pan you are using) and about 1/8-inch thick. (If the dough is sticky, additional flour may be sprinkled on the surface of the dough or rubbed on the rolling pin.) Lift the dough carefully from the counter and transfer the dough to the pie pan. Go around the pan pinching, tucking and smoothing to make a clean edge. Refrigerate until ready to use, up to an hour.
Note: Place the other half of the dough in a Ziplock bag. With a rolling pin flatten the ball of dough into a disk. Seal the bag and freeze for another time. When you are ready to use it, allow the dough to thaw for about 15 minutes before rolling.