Never Fail Pie Crust For 6 Crusts

• 4 cups flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 3/4 cups Crisco
• 2 tablespoons vinegar
• 1 egg

1. Mix flour, salt and sugar.
2. Cut in Crisco until finely mixed (mixture will begin to stick together).
3. In a one cup measuring cup, beat egg; add vinegar; fill to one cup with cold water; add to well in center of flour mixture; mix well (it may be sticky).
4. Lay out a long piece of plastic wrap; pour dough onto center of wrap and form into an even loaf; bring ends of wrap over dough and wrap tightly; store in frig.
5. Crust is better if it stands overnight in the refrigerator.
6. When ready to use, unwrap loaf; score, but do not cut, in half and then score each half into three even slices of dough.
7. Cut off individual crusts as needed, rewrapping unused portion; can be stored in refrigerator up to three weeks.

flour, salt, sugar, crisco, vinegar, egg

Taken from www.food.com/recipe/never-fail-pie-crust-for-6-crusts-72098 (may not work)