Basic Piecrust

3 cups all-purpose flour
1/2 cup vegetable shortening
8 T. cold, unsalted butter, cut into 1/4-inch cubes
1 large egg
1/3 cup plus 2-3 T ice-cold water
1 tsp. salt
1 tsp. distilled white vinegar

Place the flour in a large bowl Cut the shortening and butter into the four with a pastry blender or 2 knives until the mixture resembles coarse meal. (Or pulse in the bowl of a food processor fitted with the metal blade 10-12 pulses. Transfer to a large bowl to continue making the dough.)

In a separate bowl, beat the egg, 1/3 cup of the water, salt and vinegar. Add to the flour mixture, stirring just until the dough comes together in a round ball; do not over mix. Add additional water-- 1 tablespoon at a time-- if the dough seems too dry.

With lightly floured hands, place the dough on a lightly floured work surface and divide into 2 pieces. Form each piece into a flat round about 1-1/2 inches thick. Wrap each with plastic wrap and refrigerate at least 60 minutes, or up to 3 days.

Working with 1 piece of dough at a time, roll the chilled dough on a lightly floured work surface to for a 12-inch circle. Roll up the dough onto the rolling pin, and then lay it into the pie pan. Press the dough lightly into the bottom and sides of the pie pan.

Time the edges of the dough, leaving about a 1 1/2-inch overhang, and make a crimped or flattened edge. Cover with plastic wrap and refrigerate at least 50 minutes, or up to 3 days, (or freeze) until ready to use, or proceed as follows for a prebaked pie shell.

Preheat the over to 425 degrees. Line the pie shell with aluminum foil or parchment paper. Fill the lined pie shell with uncooked dried beans. Bake 15-20 minutes. Remove the beans and foil and return pie shell to oven and bake about 5 minutes, until golden brown.