In a medium bowl, mix together flour and salt. Cut shortening in with a pastry blender until mixture resembles coarse meal.
In a small bowl, mix together water, vinegar and egg yolk. Add to the above ingredients and mix until just combined.
Roll dough out on a floured surface until desired thickness is reached. Do not overwork your dough or your pastry will be tough and not flaky.
Notes
Recipe yields enough dough for 1 double pie crust, 2 single pie crusts, or 24 muffin tin sized tarts. Cooking time will vary depending on your recipe. Here are some general guidelines:
- A double crust pie with pie filling: 350°F, approx. 30 minutes
- A single crust pie: 350°F, approx. 15 minutes.