Foolproof Pie Crust
- 4 cups flour
- 1 3/4 c shortening
- 1 T sugar
- 2 teaspoons salt
- 1 T vinegar
- 1 egg
- 1/2 cup water
"With fork mix together first four ingredients. In a separate dish, beat
remaining ingredients. Combine the two mixtures, stirring with a fork or pastry
cutter, until all ingredients are moistened. With floured hands, mold dough into
a ball. Chill at least 15 minutes, then cut into five equal parts. Use
immediately or freeze. (Dough can be left in refrigerator up to 3 days.) Makes 2
nine"" double crusts and 1 nine"" shell."