In a large bowl, combine the flour, sugar and salt.
Use a pastry blender to cut in the butter-flavored Crisco until the pieces of Crisco are about the size of a large pea (and some smaller); set aside.
In a small dish, use a fork to combine the egg, water and vinegar.
Pour into the pie crust mixture and use a fork to gently work the wet ingredients into the flour/Crisco mixture. Try to refrain from stirring. Instead, use the fork to scoop to the bottom of the bowl and bring the dry ingredients up. This will keep the pie crust nice and flaky, rather than dense and tough.
Once large piece of dough are forming, gather the pie crust in your hands and gently form a disc.
Wrap in plastic wrap and refrigerate for 90 minutes.
Remove the chilled dough from the fridge and break into 4 equal pieces.
Generously flour your work surface as well as your hands and rolling pin.
Roll the dough into a large circle (you'll want it a couple inches wider in diameter than your pie plate).
Flour the rolling pie and gently roll the pie crust onto the rolling pin.
Unroll into the pie pan and adjust as needed. Gently press any broken pieces or cracks together.
Cut any excess pie crust off the edges (leave a little extra, depending on how you plan to decorate the edges of the crust).
Decorate the edges; repeat with the remaining 3 pie crusts. (I like to use foil pans and freeze the extras for later - details in post above!)
TO BLIND BAKE: Use a fork to prick holes in the bottom of the pie crust. Place a piece of parchment paper over the crust and fill with pie crust pie weights or dry beans. This will keep the pie from shrinking and/or creating large air pockets on the bottom. Bake in a 375° oven for 15 minutes, or until the crust is golden brown. Let cool completely before filling the crust.
TO BAKE WITH FILLING: Make the pie crust and follow the pie's recipe instructions for the filling and baking times.