My best friend, of 20 some odd years, shared the best pie crust recipe with me. It's a soft dough that will hold up even if you have to re-roll it several times. If it breaks, all you have to do is pat it back together, it always bakes up flaky and is never tough.
1Cut shortening into flour and salt. Don't worry, it's suppose to be a greasy flour glop. lol
2Add vinegar to water, beat egg into water mixture.
3Add water mixture to flour mixture a little bit at a time, mixing well between additions. It will seem like a gloppy mess but wait... ;)
4This dough can be worked right away, (just use plenty of flour on your board)but is best when covered with plastic wrap and chilled in the fridge for 10-15 min. Makes enough for 2, 10" one crust pies.