Full-Proof Pie Crust

Directions

1. 1
   In large bowl stir together with fork flour, sugar, and salt. Cut in shortening with fork until crumbly.
2. 2
   In small bowl, beat together water, vinegar, and egg.
3. 3
   Add to flour mixture and stir until all ingredients are moistened.
4. 4
   Divide dough in 5 portions and with hands shape each in flat round patty ready for rolling, wrap each patty in waxed paper and chill at least 1/2 hour.
5. 5
   When you are ready to use the pie crust.
6. 6
   Lightly flour both sides of the patty and roll out on floured board.
7. 7
   Roll from center to 1/8 inch thickness and 2 inches larger than inverted pie pan.
8. 8
   Fold in halves or quarters to transfer to pie pan, unfold and fit in loosely.
9. 9
   Press with fingers to remove air pockets.
10. 10
    Fill, flute edge and bake as directed in individual recipe.
11. 11
    Bake on lower rack to prevent soggy bottom crust.