Never Fail Pie Crust - cooking recipe

Ingredients

3 c. sifted flour (plain)
1 c. Crisco
1 egg
1 tsp. salt
1 Tbsp. vinegar
5 to 6 Tbsp. water

Preparation

Cut Crisco into flour until mixture resembles coarse corn meal.
Using a fork, beat together vinegar, egg and water.
Gently work this into flour mixture, adding liquid only until mixture will cling together when pressed into a ball.
Divide into two portions.
Roll out 1 portion to 1/8-inch thickness for bottom crust.
Fit into 9-inch pie pan.
(Bake at 450\u00b0 if not for fruit pie.)
Refrigerate bottom crust along with other half of dough (for lattice top) until filling is cooked and ready to use.