3 cups sifted flour
1 teaspoon salt
1 to 1 ½ cups butter-flavored shortening, chilled
1 egg, beaten
1 tablespoon white vinegar
In a shallow bowl, sift together the flour and salt. Cut the shortening into flour with a pastry cutter until pieces are slightly larger than peas. In a separate bowl, whisk the egg and vinegar with 5 tablespoons cold water.
Create a well in center of flour-shortening mix. Pour liquid in slowly; fold in flour. Press and gently fold mix together until it holds its shape. Divide dough into 2 equal balls. Wrap each in plastic wrap; allow to rest for 15 to 20 minutes.
Be sure to use plenty of flour on work surface as roll dough, or it will stick. After dough has rested, roll out each piece until dough is about 1/8 inch thick and fairly round in shape.
Makes enough dough for a double-crust pie.