Auntie Irene'S Foolproof Pie Crust (Small Batch) - cooking recipe

Ingredients

3 cups flour
1 teaspoon salt
2 tablespoons sugar
1 1/2 cups Butter Flavor Crisco, chilled or 1 1/2 cups other shortening
1 tablespoon white vinegar
water
1 egg

Preparation

Cut first four ingredients together until crumbly; set aside.
Put vinegar in 2 cup liquid measuring cup.
Fill to 1/2 cup mark with cold water.
Add egg and beat with fork.
Drizzle over dry ingredients; stir with fork.
Turn onto lightly floured board and knead approximately 5 times, until no longer \"sticky\".
Divide by 1/2-3/4 cup measure.
Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
Bake empty shells at 400\u00b0F for 10-12 minutes on the bottom rack of the oven.
Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.