Perfect Pie Crust

Directions

1. 1
   Put first 3 ingredients in large bowl; mix well with a fork. Add shortening; mix with fork until crumbly.
2. 2
   In small bowl, beat together with fork 1/2 cup water, the vinegar and egg.
3. 3
   Combine the two mixtures, stirring with fork until all ingredients are moistened.
4. 4
   Divide dough in 5 portions and, with hands, shape each portion in a flat round patty.
5. 5
   Wrap each in plastic or waxed paper and chill at least 1/2 hour.
6. 6
   Recipe makes two 9-inch double-crust pies and 1 pie shell or about 20 tart shells.
7. 7
   Dough can be left in refrigerator up to 3 days.
8. 8
   It can be frozen until ready to use.
9. 9
   Thaw until soft enough to roll.