Foolproof Pie Crust - cooking recipe

Ingredients

4 c. flour (don't sift)
1 3/4 c. vegetable shortening
1 Tbsp. sugar
2 tsp. salt
1 Tbsp. vinegar
1 egg, beaten
1/2 c. water

Preparation

With a fork, mix together first 4 ingredients.
In a separate dish, combine eggs, vinegar and water.
Combine the two mixtures; mix until all ingredients are moistened.
With hand, mold dough into a ball.
Chill overnight or can be left in refrigerator a week or more, or frozen.
Take out enough for an 8 or 9-inch pie pan. Roll until thin; it will make 8 or 9-inch pie crusts.