Perfect Pie Crust - cooking recipe

Ingredients

4 c. unsifted all-purpose flour
2 1/2 tsp. salt
1 Tbsp. sugar
1 3/4 c. vegetable shortening
1/2 c. cold water
1 whole egg
1 Tbsp. vinegar

Preparation

Mix last 3 ingredients together in measuring cup in order given.
Mix first 3 ingredients together in large bowl.
Add vegetable shortening.
Must not be lard or liquid shortening or animal fat.
Use Crisco, Spry or store brand vegetable shortening. Cut shortening in with dry ingredients until sizes of pieces vary from \"pea size\" to crumbs.
Add liquid ingredients and mix until blended.
Then use your hands to combine crumbs from bottom of bowl with rest of dough.
Divide into six parts for large 9-inch pies or seven parts for 8-inch pies.
Roll out on floured surface, turning over at least once. Mixture may be soft and absorb additional flour.
Fit into pans and trim edges.
All cut-off dough pieces may be remixed into remaining dough.
Be rough with this dough.
Handle it as much as necessary.
It keeps about 2 weeks wrapped in waxed paper in refrigerator or frozen for 3 or 4 months.