Whisk together the flour, sugar, and salt in a large bowl. Work the shortening into the flour mixture with your fingertips until evenly distributed. Work the butter into the flour mixture until flat, dime size pieces are formed.
In a small bowl combine the ice water and vinegar. Sprinkle the ice water mixture over the flour mixture a little at a time and mix just until the dough comes together. You may not need all of the water, depending on your climate. On a lightly floured surface, fold the dough over onto itself a couple of times. Form the dough into two disks. Wrap the disks in plastic wrap. Refrigerate at least two hours or up to overnight.
Filling and Assembly
Preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
Combine the sausage, spinach, cheeses and seasonings in a medium bowl and mix well.
Roll out the pie dough to 1/8-inch thickness. Cut into ten 5-inch rounds. Place the rounds on the prepared baking sheet.
Brush the edges of the rounds with egg wash. Place about 3 tablespoons of filling into the center of each round. Fold the dough over and press the edges to seal. Crimp the edges with a fork. Brush the pies with egg wash. Cut a 3/4-inch ventilation slit on the top of each pie.
Bake until golden brown, about 25-30 minutes. Serve with pizza sauce or marinara if desired.