During my early days as a pastry chef, the perfect pie crust seemed to elude me. When I complained to my grandmother, she offered me her prized recipe, which had served her well over a lifetime of baking. It’s always flaky and tender, and I’ve been using it ever since. A touch of vinegar helps prevent the formation of the gluten, which toughens the pie crust. This recipe makes four 9-inch crusts, and extras freeze beautifully!
Place the flour, sugar, and salt in a medium mixing bowl. Add the shortening and mix with a fork or pastry cutter until crumbly.
Combine the egg, vinegar, and water add to the flour mixture, and mix until the flour is moistened. Divide into 4 portions, shaping each into a disc.
Wrap each in plastic and refrigerate at least 30 minutes and up to 1 week.
The crust can be refrigerated up to 1 week or frozen up to 1 month. Defrost overnight in the refrigerator before rolling.