Cut in the butter with a pastry blender until mixture resembles course sand.
In a small bowl combine the egg, vinegar and water. Add to the dry ingredients and blend with a pastry blender until moist.
Divide in half and roll out one half on a lightly floured surface. Once it has reached the desired size, carefully lift one half off the counter and drape over your rolling pin. Then carefully move the whole thing over to your pie plate and place inside. Refrigerate until needed.
If you need the other half, roll that out next, but if you only need one crust, you can freeze the second for next time. I usually just press it into a ball and put it in a freezer bag.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/grandmas-pie-crust/