Perfect Pie Crust - cooking recipe

Ingredients

4 c. unsifted all-purpose flour
1 Tbsp. sugar
2 tsp. salt
1 3/4 c. solid vegetable shortening (not refrigerated; do not use oil, lard, margarine or butter)
1 Tbsp. white or cider vinegar
1 large egg

Preparation

Put first 3 ingredients in large bowl; mix well with a fork. Add shortening; mix with fork until crumbly.
In small bowl, beat together with fork 1/2 cup water, the vinegar and egg.
Combine the two mixtures, stirring with fork until all ingredients are moistened.
Divide dough in 5 portions and, with hands, shape each portion in a flat round patty.
Wrap each in plastic or waxed paper and chill at least 1/2 hour.
Recipe makes two 9-inch double-crust pies and 1 pie shell or about 20 tart shells.
Dough can be left in refrigerator up to 3 days.
It can be frozen until ready to use.
Thaw until soft enough to roll.