Pie Crust

Pie Crust

4 to 4 ¼ cups flour
1 tablespoon sugar
3 teaspoons salt
1 egg
1 Tablespoon vinegar
½ cup water
1 ¾ cup shortening

Mix all the dry ingredients together. Cut the shortening into the dry ingredients until it looks like coarse crumbs. Mix the wet ingredients together in a separate bowl, then sprinkle over the flour and shortening mixture. Mix all together until a ball of dough is formed. Wrap in wax paper and chill for about 30 minutes before use. Makes two double crusts (top and bottom) or four single crusts. *Keeps in the refrigerator for about a week, but in the freezer, it will keep for three months or so.