Place shortening and flour in a large bowl. Use a pastry cutter to cut the shortening into the flour. Keep working at it until the mixture is in small coarse crumbs. Add the beaten egg, cold water, vinegar, and salt. Use a wooden spoon to stir the ingredients together until they begin to adhere and a dough is formed.

Separate the dough into thirds (I like to use a scale to separate evenly. Each dough ball should weigh around 235 grams. Form each third into a dough ball then flatten if with the palm of your hand into a round disk. Place disks in a ziplock bag and stick in the freezer for 15 minutes or until ready to use.

Remove dough from freezer. If frozen solid, thaw overnight in the refrigerator or on the counter for 20 minutes.

Place the dough disk on a very lightly floured piece of wax or parchment paper then top with a second piece of paper. Use a rolling pin to roll the dough into a circle that's ½ inch bigger than the outer diameter of your pie plate.

Peel back the top layer of parchment then flip the crust into the pie plate. Peel back the second layer of parchment, then use your fingers to press the crust into the pie plate. Crimp the edges with a fork or your fingers, and you're ready to go!