INGREDIENTS:
3 cups all-purpose flour
1 cup solid shortening (Crisco), divided into 7 or 8 pieces
1/4 cup cold butter, cubed into small pieces
1 teaspoon salt
1 teaspoon sugar, if desired
4 tablespoons cold water
1 egg
1 teaspoon vinegar
METHOD:
Place flour, salt, and sugar (if used) in the processor bowl. Pulse once or twice to mix. Add shortening. Pulse 4-5 times, or until you see pea-sized pieces. Add butter pieces and pulse 2-3 times. Pour the flour mixture into mixing bowl.
In a small bowl, whisk together water, egg, and vinegar. Drizzle mixture over flour mixture and mix very lightly, or until you can gather the mixture into a ball. (You might need a few more drops of water for the last dry bits.) Divide dough in half. Press into a disk shape and wrap in plastic wrap or place in a zip lock. Refrigerate for 30 minutes.
Place the chilled dough between sheets of plastic and roll to desired thickness. Using the roller, roll the dough over the rolling pin and transfer it carefully to the pie pan. Crimp edges as desired.
