Cut Crisco into the flour until it resembles coarse meal.

In a small bowl beat the egg with the water, vinegar and salt. Pour over Crisco/flour mixture and stir together gently.

Separate the dough into thirds. Place each ball into a ziploc and flatten into a 1/2 inch disc (to make rolling easier later). Seal and freeze until needed.

When you're ready to make your pies, pull however much you need (2 sections for the mini peach pies) out to thaw at room temperature for 15 minutes. Flour your surface and roll the crust into a thin circle. Now you can use it for whatever purpose!