In a large bowl, combine all-purpose flour, granulated sugar, and salt. Using a pastry cutter, two knives or your hands, blend vegetable shortening and unsalted butter into flour.  Shortening and butter should be the size of peas when cut in.

In a small bowl, combine egg, vinegar, and water.  Add to flour mixture.  Mix until combined.  Dough will most likely be sticky, but if not that’s okay.  Dump mixture onto plastic wrap and form into a covered dough ball. Place into refrigerator for at least 1 hour.  This will allow the flour particles to absorb the liquids in the dough.

Roll dough out on a floured board with a floured rolling pin to about 1/4 to 1/8-inch thickness.  If using with a cooked filling, bake according to the recipe’s directions.

If making a pre-baked crust, roll crust out and transfer to a pie pan.  Crimp edges and line shell with aluminum foil. Weigh down foil with beans, rice or pie weights.  Bake at 375 degrees F for 25 to 30 minutes.  Remove foil and weights.  Bake for 5 to 10 more minutes or until crust is golden brown.  Allow to cool before filling.