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In a medium-size bowl stir the flour and salt together. Cut in the shortenings using a pastry blender. Keep working the flour and shortenings until the mixture is rather grainy, like coarse cornmeal. In a small bowl mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough ice water so that the dough barely holds together. Place on a marble pastry board or a plastic counter-top and knead for just a few turns, enough so the dough holds together and becomes rollable. If you have a marble rolling pin this will be easy. If you use a wooden one be sure to dust a teaspoon of flour on it a couple of times when you are rolling the dough.
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