pastry crust

3 cups flour
1 1/2 cup vegetable shortening (or butter), not melted
1 tsp salt
1 egg,
5 Tb water
1 Tb vinegar

Combine dry ingredients first, then add shortening/butter with a fork. All this is much easier in a food processor, if you have one. Mix until it resembles coarse meal (15 seconds in the FP). Add the egg, water & vinegar until the dough holds together when pinched. If necessary add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather in a ball. This is enough for 3 single crusts, so you can divide into 3 balls, and wrap for later. The easiest thing to do is flatten them into a disk, cover with plastic wrap, and refrigerate for 30-60 minutes before using. This will chill the butter and relax the gluten in the flour. You can also freeze them for later too.

After chilling, place on a lightly floured surface and roll into a ball. Continue lifting as you roll to prevent sticking. Roll from the center outwards. Fold the flattened crust in half and gently transfer to a 9 inch pie dish. Finish the edges as you desire!