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Combine the flour, sugar, salt, and shortening in a large mixer bowl and blend until it has the texture of coarse crumbs (11/16/17 Brenda used a cutter to combine the shortening and dry ingredients). In a small bowl, beat together the egg, vinegar, and water. Drizzle over the flour mixture and mix thoroughly (11/16/17 Brenda used a wooden spoon and hand kneeding to mix).
Shape the dough into a long roll and divide into fourths. Wrap each portion separately in plastic wrap, and place in the freezer for 45 minutes, or refrigerate overnight (11/16/17 Brenda placed all of the dough into a gallon size zip lock bag packed into a disc about an inch thick). Dough that is not cooled will be sticky and impossible to work with. Roll out the dough when it is still cool. Sprinkle a little flour on the working surface and roll the dough out to a circle slightly larger than your pie pan. Place this disc of dough into the pie pan and trim around the edges. This recipe is enough for two shells and two top crusts. |