makes 2 9-inch pie crusts
3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup plus 3 TBS vegetable shortening
1 large egg
1/3 cup ice water, plus 2 to 3 TBS as needed
1 TBS white vinegar
1. Stir the flour and salt together in a large bowl. Add the shortening and cut in into the flour with a pastry cutter until the mixture resembles coarse meal.
2. In a seperate small bowl, beat the egg with the 1/3 cup ice water and vinegar. Pour this into the bowl with the flour mixture, stirring with a fork just until it comes together. Do not mix any more than necessary. If the dough is dry and crumbly, add more water, 1 TBS at a time, until it comes together, but don't add so much water that the dough becomes wet and sticky.
3. Lightly dust your hands and work surface with flour. Turn the dough out onto your work surface and form it into a ball with your hands. Divide the dough ball into two pieces, and flatten each piece into a disk about 1 1/2 inches thick. Wrap each disk in plastic and refrigerate it for at least 30 minutes, or up to 3 days.