Never Fail Pie Crust For 6 Crusts - cooking recipe

Ingredients

4 cups flour
1 teaspoon salt
2 tablespoons sugar
1 3/4 cups Crisco
2 tablespoons vinegar
1 egg

Preparation

Mix flour, salt and sugar.
Cut in Crisco until finely mixed (mixture will begin to stick together).
In a one cup measuring cup, beat egg; add vinegar; fill to one cup with cold water; add to well in center of flour mixture; mix well (it may be sticky).
Lay out a long piece of plastic wrap; pour dough onto center of wrap and form into an even loaf; bring ends of wrap over dough and wrap tightly; store in frig.
Crust is better if it stands overnight in the refrigerator.
When ready to use, unwrap loaf; score, but do not cut, in half and then score each half into three even slices of dough.
Cut off individual crusts as needed, rewrapping unused portion; can be stored in refrigerator up to three weeks.