Whisk flour and salt; cut in ice cold fat until it is pea sized or looks like slow cooking raw oats

In a 1 cup liquid measure, combine vinegar and egg; add ice water to make 1 cup

Gradually pour liquid around the edges of the mixture, mixing by hand, adding only enough for dough to cling together

Form gently into a ball; divide into 6 equal portions on counter

Wrap and label portions

Refrigerate for 15-30 minutes if you are using right away, or

Freeze for future use by placing wrapped pastry dough in container, tightly sealed

When ready to use, roll out each portion on lightly floured surface; If pastry dough is sticking, chill for another hour or two

Transfer rolled pastry dough to pie plate

Trim and flute shells or crusts and bake according to your pie recipe

Weigh 850 grams flour and 10 grams salt into TM bowl; whisk for 3 seconds at speed 1-2

Weigh ½ of 465 grams ice cold fat into TM bowl; cut into flour for 3-5 seconds at Turbo

Weigh in remaining fat; cut into flour from 0-10 for 5 seconds

In a 1 cup liquid measure, combine vinegar and egg; add ice water to make 1 cup

Empty dry ingredients with fat cut into it into large bowl; gradually pour liquid around the edges of mixture, combining by hand, adding only enough for dough to cling together

Form gently into a ball; divide into 6 equal portions

Wrap and label portions; rest for 15-30 minutes before using, or

Freeze by placing wrapped pastry dough in container or labelled and dated freezer bag, tightly sealed

Thaw in fridge the night prior to using; roll each portion on lightly floured surface: If dough is sticky, chill for longer period

Transfer rolled pastry dough to pie plate; trim and flute shells or crusts and bake according to your pie recipe