My mother won awards for her pie crust. She was also published in a cooking magazine. I could never duplicate it and so I always bought pre-made crusts. I finally experimented enough to find a recipe that works for me! And if I can make pie crust, anyone can!
In a large mixing bowl mix together flour and salt.
Cut the chilled Crisco into the flour. Be careful not to overwork it.
Mix together beaten egg, 2 tablespoons of the ice water, and vinegar.
Pour water, egg, vinegar mixture directly into the center of the flour, Crisco mixture. Fold the flour into the center from the outside. Add additional water, if necessary, a little at a time. Stop folding when your crust starts to form a ball.
Divide the crust into two portions and form into disks. Wrap each disk in plastic wrap and chill in the freezer.
When the crust is cold roll out each disk on a well-floured surface. Roll your crust around your rolling pin and unroll into your pie plate.
Roll or pinch the crust to your liking. Bake as suitable for your filling.
***Lard may be used in place of the Crisco, but don't use butter.
***If you need to blind bake the bottom crust for a fruit or custard pie, use whatever dry beans or rice you have around the house. Just pour them into a little aluminum foil on top of your crust. Then save them for next time.
***I have found it works well to brush egg white or corn syrup on the bottom crust before baking so your bottom crust doesn't get so soggy.