Add the flour to a large mixing bowl. Whisk the flour to smooth any clumps.
Add in the crisco and use your hands to crumble the crisco and flour together. Imagine you’re giving someone a shoulder massage–that’s basically what you’re doing with your hands. In a small bowl, lightly beat the egg with a fork. Add the egg, cold water, vinegar, and salt into the flour mix. Use your hands to bring the dough together. If your dough is very wet, add more flour, a bit at a time. This will largely depend on the humidity when you make it. The dough will be tacky.
Divide the dough in half and form each half into a round disk. Put each disk into a large ziploc bag and refrigerate for 4 hours.
Roll out on a floured mat or surface. Roll from the middle out, until the dough is 1/4″ thick. If the dough begins to stick to the mat or rolling pin, add a bit more flour to the mat or rolling pin. Transfer the crust to a pie plate and trim the excess. If you get little cracks, you can use your fingers to push it back together, not to worry! You can either use the second crust for a separate pie (you can also freeze it), or as a top crust.
Bake according to your recipe!
Adapted from The Pioneer Woman
Perfectly Flaky Pie Crust https://500spatulas.com/perfect-flaky-pie-crust/