Cut together the flour, salt and crisco until it looks like corn meal.

Then, in a 1 cup measuring cup, combine 1 egg (slightly beaten), and vinegar.

Add a couple of ice cubes up to 3 or 4 to another cup, add 1/2 cup full of water, and let the water get really cold, remove the ice cubes and add 1/2 cup water to the egg and vinegar.

Combine the wet and dry ingredients & stir with a fork until combined.

Then use your hands to divide into two dough balls and wrap one in saran wrap and a plastic freezer bag to freeze for future use.

Roll the other ball out. Once it is rolled out to the right size, I like to fold it in half and then in half the other way. Then you can pick it up & put it in the pie dish, and unfold it.

Trim the edges to a uniform length, slightly larger than the pie dish.

Pinch the dough between your fingers to form a zig-zag.

Use a fork to poke holes throughout the bottom and sides of the crust.

Bake according the directions for your particular pie.

For a blind crust 375 degrees for 15-20 minutes.