Betty Sue's vinegar pie crust

• Sift together flour, salt, sugar.
• Whisk egg with water and vinegar
• Cut in the shortening and/or butter into the flour (See tips)
• Add the egg blend and mix just until the ball starts to come together
• Turn out onto a flour surface. Quickly and gently pat the ball into a nice firm shape, then cut it into fifths. Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes, if you have the time.

Tips

• Keep your shortening in the refrigerator so it's always cold when you need it. I like to use the Crisco that comes in sticks with tablespoons marked on the wrapping.
• I've never tried it but hear that butter-flavored Crisco makes a superb, flaky crust.
• Since the goal is to have the butter in small bits but not melted, cold ingredients are essential here. If you think ahead, you could even refrigerate your flour!
• I have a marble rolling pin that lives in my freezer. When I need to use it, I take it out just before starting to roll the dough so condensation doesn't become a problem.
• If you freeze your butter, you can grate it using the large holes on a box grater or food processor to facilitate getting small, evenly sized pieces of butter into your dough.
• The time in the refrigerator is nice to permit any gluten that may have tightened up to relax, but if you handle the dough gently, it's not necessary.
• Two items that I use and love for rolling out dough are the King Arthur non-stick rolling mat and giant spatula.
• The easiest way to make a nice fluted rim is to save enough dough to roll out a nice "snake", press it around the rim of the pie plate after first patting your dough into it, and then use your thumb to flute the "snake".