In a large mixing bowl, combine the flour, sugar, and salt. Add the shortening (or lard, if you want to go traditional). Use a pastry cutter or fork to work the fat into the flour until the mixture resembles coarse crumbs. This step is crucial—it’s what creates that signature flakiness.

In a separate small bowl, whisk the egg and ice water together. Slowly add this mixture into the flour and fat mixture. Stir just until combined. Overmixing here can make your crust tough, so stop once it comes together.

Divide the dough into 3–4 equal portions, depending on the pie size you’ll be making. Shape each portion into a ball, then flatten it into a disk. Wrap each disk tightly in plastic wrap and refrigerate until ready to use. Chilling allows the fat to firm up again, ensuring a flaky crust once baked.

When ready to bake, lightly flour a surface and roll out the dough to about 1/8 inch thick. Fit it into your pie pan, trim the edges, and crimp or decorate as desired. For a blind bake (such as for cream pies), bake at 400°F for about 20 minutes until golden.