Foolproof Pie Crust - cooking recipe

Ingredients

4 c. all-purpose flour
1 tsp. salt
1/2 c. cold water
1 Tbsp. vinegar
1 Tbsp. sugar
1 3/4 c. shortening
1 egg, slightly beaten

Preparation

In large bowl, stir together flour, sugar and salt.
With pastry blender or knives cut in shortening until mixture resembles coarse cornmeal.
In a separate bowl, beat water, vinegar and egg. Add to flour mixture, just to moisten.
Shape pastry into a ball. Place on lightly floured surface.
Cover and let set for 15 to 20 minutes.
Form dough into 4 equal balls and flatten into a disk. Wrap each one in plastic wrap, then seal in foil.
Refrigerate for 2 to 3 days or freeze for longer storage.
Thaw in refrigerator before using.