Homemade Piecrust

3 C. all-purpose flour
2 Tbsp. sugar
1 tsp. kosher salt
8 Tbsp. cold, unsalted butter
1/4 C. vegetable shortening
3 Tbsp. ice water
1 egg, lightly beaten
2 tsp. white distilled vinegar

In a large bowl combine flour, sugar, and salt. Using a pastry blender and working quickly to prevent butter from melting into flour, cut in butter and shortening until mixture resembles coarse crumbs.
In a small bowl combine ice water, beaten egg, and vingegar; stir to mix. With a fork, mix egg mixture into flour mixture just until dough clumps together and is moist enought to pat together; do not overmix. If dough is dry and crumbly, add more ice water, 1 Tbsp. at a time, just until dough comes together. Dough should not be wet or sticky.
Turn out dough onto lightly floured surface. With lightly floured hands, form dough into a ball. Divide dough in half; shape each half in a flat disk. Wrap each disk in plastic wrap; refrigerate at least 1 hr. and up to 3 days.
For basic pie shell, let dough stand at room temperature 10 min. On a lightly floured surface, roll dough with dusted rolling pin to 1/2 to 14 in. thickness. Fold dough in half or gently roll onto rolling pin; lift and transfer to pie plate. Lightly press dough onto bottom and sides of pie plate. Trim dough to 1 1/2 in. beyond edges of plate. Roll dough under to form a rim; crimp with fingers or tines of fork. Prick bottom crust 2 or 3 times with a fork. Chill.
To prebake, preheat oven to 425 degrees. Line chilled pastry with double thickness of foil and bake 8 min. Remove foil and bake another 6-8 min. or until golden. Cool.