-
1
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.
-
2
In a small bowl, beat the egg with a fork and then pour it into the flour/shortening mixture.
-
3
Add the cold water, white vinegar, and salt.
-
4
Stir together gently until all of the ingredients are incorporated.
-
5
Separate the dough in half.
-
6
Form 2 evenly sized balls of dough and place both balls of dough into a large plastic bag.
-
7
Using a rolling pin, slightly flatten each ball of dough (to about 1/2-inch thick) to make rolling easier later.
-
8
Seal the bags and place them in the freezer until you need them.
-
9
(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).
-
10
When you're ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.
-
11
On a floured surface, roll the dough, starting at the center and working your way out.
-
12
Sprinkle some flour over the top of the dough if it's a bit too moist.
-
13
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.
-
14
With a spatula, lift the dough carefully from the surface of the counter into the pie pan.
-
15
Gently press the dough against the corner of the pan.
-
16
Go around the pie pan pinching and tucking the dough to make a clean edge.
