Cut in the shortening and the butter to the dry ingredients until the flour mixture resembles coarse crumbs.
Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.
Sprinkle flour on the counter before rolling out the dough. Split the dough into two discs.
Roll out one disk on a floured surface. Roll the dough about 1 an inch larger than your pie pan.
Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan.
If you are making just a bottom crust, turn the edge under and use thumbs "flute" the edges of the dough.
If you are making a double crusted pie, fill the pie, roll out the other half of the dough and lay it over top the filling. Fold the top dough under the bottom dough and use your fingers to crimp or seal it together. Use a fork to poke vent holes in the top crust.
Bake according to your pie recipe.
This recipes makes enough for a double crusted pie.
*If you are freezing the pie dough, wrap the dough discs in plastic wrap, then place them in another airtight container such as a ziploc bag. Freeze for up to 6 weeks.Refer to the article above for more tips and tricks.The calories shown are based on the recipe being served to 8 people, with 1 serving being 1/8 of the dough. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**