3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into smallish pieces
1/2 cup shortening, cold
1 egg
1/3 cup cold water
1 tablespoon white or cider vinegar
In a large bowl, mix the flour and salt. Throw in the pieces of butter and tablespoon-sized "portions" of shortening and cut all these into the flour mixture with a pastry blender or a fork or two knives. Whisk the remaining crust ingredients and toss with the flour mixture until it starts to form a ball. Add a couple extra drops of water if it seems too dry. Divide in thirds, form into balls, wrap in plastic, and chill until you want to roll out and use. (You need to at least rest and chill the dough for an hour or so, but longer is even better.) You can also freeze your dough portions for at least a few months. Whenever you use it, roll it out and bake it according to the directions for whatever recipe you're using it with.
Makes 3 (9") single-crust pie shells
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