1 cup (150 g) all-purpose flour
½ tsp (2.5 g) salt
10 tbsp (128 g) solid vegetable shortening
1 egg
½ tsp (2.5 ml) distilled white vinegar
2 tbsp (30 ml) cold water
Mix flour and salt. Cut shortening into the flour/salt mixture with a pastry cutter, until mixture resembles the texture of tiny peas.
In separate bowl, whisk the egg, vinegar and water until well mixed.
Drizzle water/egg mixture into flour mixture. Stir with fork until a dough is formed.
Gather dough into a ball, flatten into a 10 cm (4-inch) wide disk. Wrap in plastic, and refrigerate 30 minutes.
30 minutes
Roll dough into 20 cm (9-inch) circle and fit into a 20 cm (9-inch) pie pan.
Line the unbaked pie shell with foil or parchment paper, and fill with dried beans or rice.
Bake at 220°C (425°F) until light golden brown (about 15â18 minutes).
15â18 minutes
Cool before filling.