1Sift flour and salt together and cut in shortening. Add egg, vinegar, and ice water - mix well.
2Pour onto floured surface and knead until smooth. Divide in half and roll out each half. Will make a single two-crust pie or two single crust pies.
3If crust is to be baked before the filling is added, here's a little trick. Prick the pie crust then line the bottom and sides with a piece of aluminum foil and pour dried beans to cover the bottom - about an inch deep. Your pie crust will bake without puckering.