Makes 2, 9-inch pie shells.
3 c. unbleached flour
1 1/4 c. Crisco -- you can use butter, but shortening makes it flakier
1 tsp. salt
4 tbsp. water
1 tbsp. white vinegar
Sift dry ingredients into large bowl. Cut into dough with two knives or a pastry blender until shortening is mixed. Beat egg, water and vinegar together and pour in all at once. If pastry is too dry, add another tbsp. of water. Gently divide and form into two balls and roll out on a floured surface. Lightly flour the top of the dough and continue rolling from the centre out evenly in all directions. Make crust big enough to slightly hang over the edge of the pie plate.
Tip: To make it less messy, use wax paper on the bottom and the top of the dough when rolling out. It also helps to chill the pastry before rolling it out if time permits. This pastry can be frozen; if freezing, roll into small, flat rounds (about 3" in diameter).