| 1 | Cut the shortening into the flour and salt. |
| 2 | Beat the egg, vinegar and water together. |
| 3 | Add 1 t of the water mixture over part of the flour mixture. |
| 4 | Gently toss with a fork. |
| 5 | Push to one side of the bowl. |
| 6 | Sprinkle the next t of the water mixture onto the dry part, toss lightly, and push to the side of the bowl. |
| 7 | Repeat until all of the water mixture is gone and all of the flour mixture is moistened. |
| 8 | Gather with your fingers and form into a ball. |
| 9 | Divide into three equal portions. |
| 10 | Form each into a ball and flatten slightly. |
| 11 | Roll to a 1/8-inch thickness on a lightly floured surface. |
| 12 | If the edges split, push them together to seal. |
| 13 | Always roll from the center to the edge, using light strokes. |
| 14 | Note: for a pre-baked piecrust, prick the crust with a fork and bake in a preheated 450 °F. |
| 15 | Oven for 10 minutes or until lightly browned |
