* All of the ingredients should be very cold, even the flour.

Method

1. Sift the flour and salt together in the bowl of a food processor. Add the shortening and the butter. Pulse until the mixture has a pebble-like texture.
2. Combine the egg, 2 tablespoons of the water and the vinegar in another bowl, add to the flour, and mix until the pastry comes together. Add 2-4 more tablespoons of water if needed.
3. Divide into 2 equal balls, flatten and wrap in plastic. Chill the crust for at least 30 minutes before rolling. You don't want to over-handle the dough or it will become tough.
4. Before rolling one of the balls of dough, take it out of the refrigerator and let sit for 5 minutes to let it become malleable.
5. Unwrap the dough and place on a lightly floured board, pastry cloth, or table. Gently roll out the dough with a rolling pin, starting one way then turn and roll the other. You are trying to form the dough into a circle between 11- and 12-inches in diameter. Add more flour if the dough starts to stick to the pin or board, but be careful not to add too much or the dough will become tough.
6. Once you get the dough to an 11- to 12-inch diameter, you want to carefully fold the dough in half and then in half again. This gives you a triangle shape and makes it easier to place the dough in the pie pan.
7. Place the point of the triangle at the center of a 9 inch pie pan, then carefully unfold the dough to cover the entire pan.
8. To flute or crimp the edge, place your left forefinger on the inside of the pastry rim. With the thumb and forefinger of your right hand, push the pastry from the outside, forming a V-shape groove in the dough against the left forefinger inside. Continue around the edge of the pie, forming a zigzag pattern.