Pie Crust

Pie Crust

Makes 2 double crusts and 1 single shell

4 cups flour
1 3/4 cup shortening
1 tbl sugar
2 tsp salt
1 Tbl vinegar
1 egg
1/2 cup water

With fork, mix together first four ingredients. In a separate dish beat remaining. Combine with flour mixture stirring with fork until moistened. Mold into a ball. Chill at least 15 minutes before rolling. Dough can be kept in fridge 3 days. Freezes well.