Start off by making the pie crust. In a bowl, combine All-Purpose Flour (1 cup) and Vegetable Shortening (1/3 cup).
Using your hands, break the shortening into the flour until it resembles cornmeal.
Add the Distilled White Vinegar (1 teaspoon), Water (3 tablespoon), Granulated Sugar (1 tablespoon), and Salt (1/2 teaspoon). Mix together with a spoon.
Flatten the dough into a round shape and wrap it in plastic wrap. Place it in your freezer for about 30 minutes.
While the pie crust is chilling, move on and make the filling. In a bowl, combine the All-Purpose Flour (4 tablespoon), Granulated Sugar (1 3/4 cup) and Salt (1/2 teaspoon).
In a separate bowl, crack the Egg (3) and beat the eggs slightly.
Add the eggs, Butter (1/3 cup), Buttermilk (1 cup), and Vanilla Bean Paste (1 teaspoon) into the dry ingredients, and whisk until well blended.
Roll out the dough into a nice circular shape in a pan.
Pour the filling into the pie shell.
Bake at 340 degrees F (170 degrees C) for about 55-60 minutes, or until filling is set and top is golden-brown in color.
Let the pie cool and then chill in the fridge until you’re ready to eat.
Then, slice it and decorate with a few slices of Apricot (to taste) and/or Fresh Strawberry (to taste). Enjoy!