Never Soggy Pie Crust - cooking recipe

Ingredients

3 c. flour
1 c. shortening
1 tsp. salt
1 beaten egg
3 Tbsp. cold water
2 Tbsp. vinegar

Preparation

Blend flour, shortening and salt; add beaten egg mixed with water and vinegar to flour mixture, mixed lightly with fork.
Turn out onto floured board or wax paper.
Bake slowly in 350\u00b0 oven. Makes 3 pie crusts or 1 double and 1 single crust.