2 ½ cups flour
¼ teaspoon salt
1 cup shortening
1 tablespoon white wine vinegar
Mix flour and salt in a medium bowl. Add the shortening, cut it in (I just use a butter knife) to a fine meal. Crack the egg into a 2/3 cup measuring cup. Beat it with a fork; add the vinegar to the egg. Fill the remaining space in the 2/3 cup with water. Add to dry ingredients. Mix well. Wrap dough in plastic and refrigerate for at least an hour before rolling out for pies. Enjoy!
Tip: This recipe makes enough dough for 3-4 pie shells.