Put Crisco, butter and flour into a large bowl and using two knives work the Crisco and butter into the flour for about 1 minute. Add the lemon zest and confectioner’s sugar and work into the flour for another 2 or 3 minutes, until it starts to look like crumbs of dough.
In another bowl beat the egg and pour it into crumbly dough mixture. Add 5 tbsp of cold water, 1 tbsp of white vinegar and 1 tsp of salt. Stir together gently until all of the ingredients are incorporated.
Take the dough and form 3 evenly sized balls. Place each ball into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch/1.5cm thick) to make rolling easier later and minimize space in the freezer. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.
Tip the pastry onto a lightly floured surface then roll out, starting at the center and working your way out. (If the dough seems moist, just sprinkle some flour over the top). If the dough is sticking to the counter top use a spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch/1.5cm larger in diameter than your pie pan.
Lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to trim and neaten the edges.
Check your recipe to see whether or not to bake the pie crust with filling (e.g. for an apple pie) or to blind bake the crust (e.g. for a lemon meringue pie).
If you’re adding a fruit mixture to the pie add it now and put it in the oven (see your fruit pie recipe for exact times).
If you want to blind bake the pie preheat the oven to 180ºC/350ºF. Put parchment paper on the pie dough and fill it with dry beans or rice. Bake in the oven for 15 mins, remove the parchment paper and beans and bake for another 5-8 minutes until the pastry has a nice pale golden color and is cooked. Set aside for later use (check your recipe).
Omit the sugar and lemon rind for more savory recipes.
You can blind bake the crust one day in advance if needed, just wrap in foil till you need it.
Prick the entire bottom of the dough with a fork to stop the pastry from rising and getting bubbles while in the oven.