Foolproof Pie Crust - cooking recipe

Ingredients

4 c. flour
1 Tbsp. sugar
1/2 c. water
1 large egg
2 tsp. salt
1 3/4 c. Crisco
1 Tbsp. vinegar

Preparation

Stir flour, sugar and salt together.
Cut in Crisco until crumbly.
Beat water, vinegar and egg in a small bowl.
Add to flour mixture and stir until moistened.
Divide dough into 4 or 5 patties.
Wrap each one in plastic wrap and wax paper. Refrigerate for 1 hour.
When ready to roll, flour both sides of patty and rolling pin.
Dough will always be flaky even if handled more than usual.
May be left in refrigerator for 3 days or can be frozen.
Must be thawed before use.
Makes 5 (9-inch) pie shells.