In the bowl of a food processor, add flour, granulated sugar, and kosher salt. Pulse a few times to combine.

Add the shortening and pulse until the mixture resembles coarse crumbs with some pea-sized pieces. If you don’t have a food processor, use a pastry blender or your fingers in a large mixing bowl.

Transfer the flour mixture to a large bowl.

In a small bowl, whisk together the egg, white vinegar, and cold water until well combined.

Pour the liquid mixture over the flour mixture. Using a wooden spoon or spatula, stir until most of the dough has come together. Use your hands to gently knead just until a sticky dough forms; do not overmix.

Divide the dough into two equal portions. Shape each portion into a disc about 1 inch thick. Wrap each disc tightly in plastic wrap.

Refrigerate for at least 1 hour before rolling out. Dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

When ready to use, lightly flour your work surface and rolling pin. Roll out one disc of dough to about ¼ inch thick and fit it into a 9-inch pie dish.

If your pie recipe calls for a top crust, repeat with the second disc.

Follow the baking instructions in your specific pie recipe.

Wrap and refrigerate any unused dough.