Beat egg in a separate small bowl; add water and vinegar and stir until mixed.

Add egg mixture to the flour mixture and stir all together using a large spoon or by hand.

Press mixture into a ball and roll it out on a sheet of wax paper until about 1/2-inch thick. Place another sheet of wax paper over the top and roll until 1/8-inch thickness. If dough is too sticky, dust very lightly with flour and refrigerate for 30 minutes.

Carefully remove the top sheet of paper and invest the crust onto an ungreased pie pan. Do not stretch the dough; drape it in the pan loosely. Neaten the edges using scissors or a sharp knife.

Repeat rolling for the top crust, and after you fill the pie with your favorite filling, place the top over the filling and crimp the edges to seal the top and bottom crusts together. Flute the edges by pressing ridges between your thumb and forefinger, or simply press the edge of the pie with the tines of a fork. Decorate the top of the pie with any extra bits of dough, if desired, forming leaves, berries, stems, etc. Or the top of the pie can be a lattice if you cut the dough into strips and weave them over the filling. Another decorative edge is a rope edge, which is simply two thin strings of dough twisted to make a rope and arranged over the edge.

Use this pie crust for any recipe that calls for homemade (or store bought) pie crust.

This pie crust doesn't make a flaky crust, but it's good for beginning pie makers because it's easy to handle and roll out.