For 1 double crust pie, or 2 single crust pies:
2 cups all purpose flour
3/4 tsp salt
1 cup shortening / lard
mix 2 Tbsp of ice cold water with:
1 Tbsp vinegar (regular or cider, or lemon juice)
1 egg
Combine the flour, salt and shortening together to form a crumb like mixture. Add the water mixture and combine with hands to form a consistent dough.
With pastry you don't want to over touch it; once combined, stop touching it!
Divide into two even balls. Press each into a disc and then roll out with a rolling pin.
If dough will be sitting out for a while before using, wrap in saran, and place in fridge.
The dough will stay good for a week in the fridge, or up to three months in the freezer.