Measure out the 1/4 cup water and stick it in the freezer. Mix flour, sugar, and salt in a medium bowl. Using a pastry cutter or fork, cut in shortening until mixture is the consistency of fine crumbs. Crack an egg into a small bowl, beat thoroughly and divide in half (just eyeball it. You can save the other half or toss it.)
Take the 1/4 cup water out of the freezer and mix it in with the 1/2 egg. Add the egg mixture to the flour mixture and combine until it forms a ball. Use your hands to knead it together once or twice. Divide the dough in half. Put one half in the freezer and use it in 3 days when you decide that you need to make this pie again.
Lay the dough onto a very floured surface. Dust the top with flour and carefully roll the dough into a circle. Get out your 8 or 9 inch pie pan to see how big you need to make it. Keep in mind that you need to account for the edges as well as have enough for a crust.
Once you have rolled out the dough to the size you need, carefully roll the dough up onto your rolling pin and transfer to the pie pan. This may take practice. Alternatively you could fold it into quarters and then unfold it in your pan, but I prefer rolling to ensure there are no cracks. Just remember that if you mess up, you can just smoosh it all into a ball again, beat it into the counter a few times to vent your frustration, and roll it out again. Isn’t baking fun?? I promise though, you will get the hang of it.
Cut out a circle of aluminum foil or parchment paper that is about the size of the bottom of your pie. Place it on the bottom and then cover the foil with spare change, dry beans, marbles, rice, or anything that won’t be bothered in the oven. This step is to make sure you don’t get any air bubbles. Bake at 425 for 8 minutes. Remove from the oven, take off the foil and weights, and bake for another 5 or 6 minutes, or until the edges are golden brown. Set aside until you need to put the filling in. It doesn't matter if the crust has cooled or not.