Ingredients:

  • 3 cups all-purpose flour (375g)
  • 1 teaspoon salt (6g)
  • 1 1/4 cups vegetable shortening (250g), chilled and cubed
  • 1 large egg, cold (50g)
  • 5 tablespoons cold water (75ml)
  • 1 tablespoon white vinegar (15ml)

Instructions:

  1. Whisk the flour and salt in a chilled bowl.
  2. Cut in the chilled shortening cubes. Note: Work until the mixture looks like coarse sand with pea sized lumps.
  3. Beat the egg, water, and vinegar in a small jar.
  4. Pour the liquid over the dry ingredients.
  5. Stir gently with a fork until the dough just begins to clump.
  6. Press the dough into two disks. Note: Do not knead, or you will activate the gluten.
  7. Wrap in plastic and chill 30 mins until firm to the touch.
  8. Roll out on a floured surface.
  9. Transfer to the pie plate.
  10. Trim and crimp edges until they look uniform and sturdy.