1. In a medium-size bowl stir the flour and salt together. Cut in the shortenings, using a pastry blender. Keep working the flour and shortening until the mixture is rather grainy, like coarse cornmeal.
2. Mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough ice water so that the dough barely holds together.
3. Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so that the dough holds' together and becomes rollable.
4. Roll out dough on a piece of waxed paper. It is easy' to handle that way. If you have a marble rolling pin, it will be even easier. If you use a wooden rolling pin, be sure to dust a teaspoon of flour on it a couple of times when you are rolling out the dough.
To Make: 9-inch pie with two crusts, top and bottom
