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1
Combine the flour and salt in a large bowl. Using a fork, pastry cutter, or a mixer, cut the shortening into the flour mixture until the shortening is approximately the size of peas.
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2
In a small jar with a tight fitting lid, place your egg, vinegar, and ice water. Screw on the lid, and shake vigorously until well blended.
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3
Sprinkle the egg mixture over the top of the flour/shortening mixture. Toss with a fork to combine, or use your mixer to mix very briefly only until lard curds form and there isn't a lot of dry loose flour visible.
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4
Pat dough gently into a large lump. Divide the dough into 3 parts (for 9 inch pie shells) or 4 parts (for 8 inch shells). Wrap the pieces of dough well in plastic wrap and then refrigerate for at least an hour. Or place in freezer for later use.
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5
To prebake: Roll out your pie crust and place into a pan. Crimp edges as desired.
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6
Stick your crust in the freezer to firm up a bit...
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7
Preheat your oven to 400F. And place your rack in the bottom of the oven.
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8
Take your crust out of the freezer, and place on a baking sheet (to make it easier to handle in and out of the oven) and then line your crust with a piece of greased foil. Put the greased side down, and pour in some dry beans or rice. (I've used the same ones for years.) Place the pan with the pie crust into the preheated oven.
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9
Bake for about 25 minutes. Then remove your foil and beans and continue baking for about 10 minutes more or until crust is nice and golden brown.
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10
Allow to cool on cooling rack. Then fill with your favorite pie filling and follow that recipe.
