Busy Bakers tips: Crust can be made, rolled, and transferred to the pan, then tightly wrapped and frozen for up to a month. Candied pecans can be made and stored in an airtight container for up to 2 weeks. To make dough by hand: Whisk the flour, sugar, and salt together in a medium bowl. Rub the shortening completely into the dry ingredients with your fingers. Then rub the cold butter into the mixture until it resembles cornmeal mixed with pea-size bits of butter. (If the mixture starts to get warm and sticky, refrigerate it to chill.) Beat the egg yolk and vinegar together and then drizzle it evenly over the dough. Lightly stir the dough together with a fork or by hand. The dough should just hold together when you squeeze it, with some dry crumbly bits around the ball. If the dough is dry, sprinkle up to a tablespoon of cold water over the mixture.