Never Fail Pie Crust

Directions

1. 1
   Cut Crisco into flour until mixture resembles coarse corn meal.
2. 2
   Using a fork, beat together vinegar, egg and water.
3. 3
   Gently work this into flour mixture, adding liquid only until mixture will cling together when pressed into a ball.
4. 4
   Divide into two portions.
5. 5
   Roll out 1 portion to 1/8-inch thickness for bottom crust.
6. 6
   Fit into 9-inch pie pan.
7. 7
   (Bake at 450° if not for fruit pie.)
8. 8
   Refrigerate bottom crust along with other half of dough (for lattice top) until filling is cooked and ready to use.