Combine egg, water, and vinegar in a bowl.

Whip with a fork until light and frothy. Set aside.

In separate bowl, mix together, flour, sugar and salt.

Using a paddle attachment on a mixer, or using a fork and mixing by hand, cut shortening into the flour mixture

Add wet ingredients to flour and shortening mixture and mix well. (Again you can use your hands)

When everything is incorporated, and the dough is slightly sticky, but not sticking to the edges of the bowl, use a wet cloth to dampen the counter space you are working in, and put wax paper on top of the damp spot.

Put a little flour on the wax paper and then roll out half of your unbaked crust dough, you want a rectangle big enough to fill the bottom of a jellyroll pan plus some, so the edges come up and over the pan by about a centimeter. I use a 12 1/2 x 17 jelly roll pan or cookie sheet (Everyone calls them something different)

If baking to fill with a cream filling or something that needs a pre-baked crust, bake at 425 degrees for 10-13 minutes. But, before baking, use a fork to prick the bottom to provide air holes so it doesn't bubble. And use pie weights!