No-Fail Pie Crust - cooking recipe

Ingredients

4 c. plain flour
1 3/4 c. Crisco shortening
1 egg, well beaten
1 tsp. vinegar
1/2 c. cold water
1 Tbsp. salt
1 tsp. sugar

Preparation

Cut shortening into sifted flour with sugar and salt already added. Add 1 egg, well beaten.
Mix cold water and vinegar together.
Add to flour mixture, a little at a time, until all have been added.
Mix well.
Place on floured board and knead until ready to roll out for pie crust.
This will make about 5 pie crusts.
Keep stored in refrigerator until all have been used.
It will roll out better if stored in refrigerator overnight. This will keep well for 2 weeks.