Work together with a fork until consistency is pebbly
In separate small mixing bowl, beat egg and add water and vinegar, beat again.
Add liquid mixture to flour and shortening
Stir with fork and combine thoroughly and from into a ball.
Roll out on floured surface.
for the filling
Mix flour, sugar and butter into crumb stage.
Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
Top with lattice strips of pie crust.
Bake at 450 degrees F (175 degrees C) for 15 minutes, then reduce oven temperature to 350 degrees and bake for an additional 30 minutes.
Turn oven off and leave pie in oven while oven cools down, another 1 to 2 hours.
Variations in relative humidity can affect quantity of water necessary to form and roll dough. Don't be afraid to add small amounts of water to achieved desired consistency. Be generous with the amount of flour used on rolling surface. To place crust in pan, roll it on pin, place pin over pan and then unroll. Brush an egg wash over the top crust prior to baking. This provides a rich, brown glaze.