Combine gradually the vegetable shortening with flour for approximately 3 or 4 minutes in a large bowl. You can also use a pastry cutter to work the flour mix.

Pour the beaten egg into the mixture of flour and shortening.

Add the cold water, white vinegar, and the salt.

Stir until all the ingredients are fully incorporated.

Divide the dough into 2 or 3 parts forming dough balls. Divide into 3 if you want a thin crust or into half if you prefer a substantially thicker pie crust.

Place each dough ball in a large Ziploc bag using a rolling pin to slightly flatten each dough ball.

Seal the bags and put them in the freezer until needed.

Take the dough out of the freezer and let it thaw.

Roll out the dough on a floured surface starting from the center and working your way outward.

Continue rolling until it’s about ½ inch larger in diameter than your pie pan. See more tips o how to work the dough.

Carefully transfer the dough from the countertop to the pie pan.

Gently press the dough against the corners of the pan.

Work around the pie pan, pinching and tucking the dough to create a clean edge.