In large bowl mix flour and salt. Cut in butter with a pastry cutter, or two knives, leaving lumps about the size of peas.

In a separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, a little bit at a time, cutting it in. Add just enough liquid that the dough comes together.

Roll dough to desired size, then place in pie pans (or on a parchment lined baking sheet for a top crust) and refrigerate for at least 30 minutes before baking.

Preheat oven to 425 degrees. For a pre-baked crust (to be filled after baking, such as for a cream pie) bake for 10-15 minutes, or until just golden. For a pie crust that is baked with filling, bake as indicated in pie recipe.