In a large bowl, gradually work the vegetable shortening into the flour with a pastry
cutter until it resembles a coarse meal, 3 or 4 minutes. In a small bowl, beat the egg
with a fork and then pour it into the flour/shortening mixture. Add the cold water, white vinegar
, and salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough in half. Form 2 evenly sized balls of dough and place both balls of dough into a large plastic bag. Using a rolling pin
, slightly flatten each ball of dough (to about 1/2-inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it's still a good idea to put in the freezer for about 15 to 20 minutes to chill).
When you're ready to use the dough to make a crust
, remove from the freezer and allow to thaw for 15 minutes. On a floured surface, roll the dough, starting at the center and working your way out. Sprinkle some flour over the top of the dough if it's a bit too moist. If the dough is sticking to the countertop, use a metal spatula
and carefully scrape it up and flip it over and continue rolling until it's about 1/2-inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan
. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough
to make a clean edge.