To Make Pie Crust:

Combine flour, sugar, and salt in a large bowl.  Cut shortening into flour with a pastry cutter, two forks, or your hands until shortening is in pea-sized pieces.  Add egg, water, and vinegar.  Fold until evenly combined and form into a disk.  Cut into 4 equal sized portions (2 double crust pies, or 4 single crust pies) .   Based on pies you are making, roll dough out on a lightly floured surface about 1/4-inch thick..  Use according to pie recipe.  If Blind Baking a single crust, see below.  

To bake a double crust pie, roll one portion of dough into about a 14-inch circle.  Place into the bottom of a pie pan.  Fill according to recipe.  Roll second dough portion as before.  Cover filling with dough, or cut into lattice strips.  Place dough pie into the refrigerator for 3o minutes or freezer for 15 minutes.  Bake according to the pie recipe. 

Unused dough portions can be wrapped individually in plastic wrap and kept in refrigerator for up to a week or froze for up to 3 months.   

To Pre-bake (Blind Bake) Single Crust Pies:

Preheat oven to 375 degrees F.  Roll dough out, place into pie pan, and crimp edges.  Place pie shell into the refrigerator for 30 minutes or freezer for 15 minutes.  This allows the gluten to rest and prevent crust from slumping when it bakes.  Remove pie from refrigerator.  Line the pie shell with parchment paper, and fill with dry beans, granulated sugar, dried rice, or pie weights.  Bake pie shell for about 15-20 minutes.  Remove parchment and weights.  Bake pie shell for another 14-17 minutes or until golden brown.  Allow to cool and fill according to pie recipe.