Never Fail Pie Crust
2 1/2 cups all-purpose flour
1 cup vegetable shortening
1 teaspoon salt
1 egg
1/4 cup cold water
1 tablespoon vinegar
Cut shortening into dry ingredients (flour and salt) using a pastry blender (or knife)
until crumbly. Beat egg slightly with a fork. Add water and vinegar. Add egg mixture
to flour-shortening mixture. Mix well.
Yield: 2 pies top and bottom crusts
