"Foolproof Pie Crust" - cooking recipe

Ingredients

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

Preparation

With a fork, mix the first 4 ingredients.
In a separate dish, beat remaining ingredients.
Combine the mixtures, stirring with a fork until all are moistened.
Mold dough in a ball.
Chill at least 15 minutes before rolling into a desired shape.
Dough can be left in refrigerator up to 3 days or can be frozen until ready to use.
Makes 2 double crusts and one 9-inch shell.
Dough will remain soft in refrigerator and can be taken out and rolled at once.