Perfect Pie Crust

Directions

1. 1
   Sift the flour before measuring.
2. 2
   Add salt and sugar to flour and sift again.
3. 3
   Mix shortening thoroughly with flour mixture. Beat egg.
4. 4
   Add water and vinegar and beat well.
5. 5
   Pour over flour mixture and blend.
6. 6
   (Will be more moist than standard pastry.) Wrap in waxed paper and chill at least 30 minutes.
7. 7
   Dough may be left in refrigerator for 2 or 3 days.
8. 8
   Roll out on aluminum foil. Makes 2 double crusts.