Never Fail Pie Crust - cooking recipe

Ingredients

3 c. flour, sifted
1 tsp. salt
1 1/4 c. shortening
1 egg, slightly beaten
5 Tbsp. water (cold)
1 Tbsp. vinegar

Preparation

Sift flour and salt together.
Cut in shortening until size of peas.
Add egg, vinegar and water which have been blended together. Mix just enough to blend ingredients.
The dough will be quite moist.
Roll out as other pie dough.
Makes 2 double crust pies. Bake at 400\u00b0.
This crust will keep for 6 weeks in refrigerator if kept well covered.