No-Fail Pie Crust

Directions

1. 1
   In a large bowl, stir together the flour, sugar and salt with a fork.
2. 2
   Cut in the shortening with a fork until crumbly.
3. 3
   In a small bowl, beat together the water, vinegar and egg; add to the flour mixture.
4. 4
   Stir until all ingredients are moistened.
5. 5
   Divide dough into 5 portions and, with hands, shape each into a flat round patty ready for rolling.
6. 6
   Wrap each patty in plastic or waxed paper and chill at least 1/2 hour.
7. 7
   When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on a lightly floured board or pastry cloth.
8. 8
   Keeping the pastry round, roll, from the center, to a 1/8-inch thickness into a circle 2 inches larger than the top of the pie pan.
9. 9
   Fold in halves or quarters, transfer to the pie pan, unfold and fit in loosely.
10. 10
    Press with fingers to remove air pockets.
11. 11
    Fill the crust.
12. 12
    Place the other crust on top; flute edges with a fork and place decorative slits in top of crust to allow steam to escape.
13. 13
    Bake as directed in the pie recipe you are following.
14. 14
    Bake pie on the LOWEST rack in oven to prevent bottom crust becoming soggy.
15. 15
    FOR A PRE-BAKED UNFILLED PIE SHELL:
16. 16
    Prick the bottom and sides of a pastry lined pie pan with a fork.
17. 17
    Bake on the CENTER rack in a preheated 450 degree Fahrenheit oven 12 to 15 minutes, or until golden brown (a metal pan will take longer than glass).
18. 18
    Cool on a wire rack (the shell will shrink and edges pull away from pan).
19. 19
    Fill as desired.