Mix flour, sugar, salt, butter, and shortening with a pastry blender till mixture is crumbly. Add water and 2 tablespoons of the beaten egg, and the vinegar. Stir until mixture comes together and no loose crumbs are left (fold it over on itself 2 or 3 times if necessary). Form into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.

When ready to use, roll out onto a floured surface and place into pie plate. Brush edges with remaining beaten egg.

This recipe will make 1 deep-dish pie with enough dough left over to make decorative pieces, or 2 shallow pies.