Never-Fail Pie Crust

Makes four 8" pie shells or 2 double-crusted pies

4 C flour
1 T sugar
2 t salt
1 3/4 C shortening
1 T vinegar
1 egg
1/2 C water

Mix flour, sugar and salt. Add shortening, and mix with fork or pastry cutter until ingredients are crumbly.

Beat together vinegar, egg and water. Combine with flour mixture, stirring with fork to moisten ingredients. Shape with hands into 4 flat, round patties ready for rolling. Wrap each patty in foil or plastic wrap and store in fridge until ready to use.

For pie shell: Roll pastry in a circle allowing the crust to overhang about an inch. Fold the edge under to the rim and flute so it stands above the rim. Prick the crust all over with a fork. Bake in a preheated oven at 425 degrees F. for 12-15 minutes.