Foolproof Pie Crust - cooking recipe

Ingredients

4 c. flour
1 Tbsp. sugar
2 tsp. salt
1/2 c. water
1 3/4 c. solid vegetable shortening (not lard, oil or oleo)
1 Tbsp. white or cider vinegar
1 large egg

Preparation

Put first 3 ingredients in a large bowl and mix well with a fork.
Add shortening and mix with a fork until ingredients are crumbly.
In a small bowl, beat together with a fork the water, vinegar and egg.
Combine the two mixtures, stirring with a fork until the ingredients are moistened.
Divide the dough into 5 parts and with hands shape each portion into a flat, round patty ready for rolling.
Wrap each in plastic or waxed paper and chill at least 1/2 hour.
Dough may be left in the refrigerator for up to 3 days or frozen, until ready to use.