Perfect Pie Crust(6 Crusts)

• 4 c. unsifted flour (lightly spooned into cup)
• 1 Tbsp. sugar
• 2 tsp. salt
• 1 3/4 c. Crisco (not refrigerated; don't use oil, lard, margarine or butter)
• 1 Tbsp. vinegar (white or cider)
• 1 large egg
• 1/2 c. water

1. Combine first 3 ingredients in large bowl and mix well with fork.
2. Add shortening and mix until ingredients are crumbly.
3. In a small bowl, beat together water, vinegar and egg.
4. Combine the two mixtures, stirring until all ingredients are moistened.
5. Divide dough in 6 portions.
6. Shape each portion with hands into a flat, round patty, ready for rolling.
7. Wrap each in plastic wrap or wax paper and chill at least 1/2 hour (can freeze and thaw in refrigerator for later use).
8. No matter how much you handle this dough, it will always be flaky, tender and delicious.
9. Dough can be left in refrigerator up to 3 days.

flour, sugar, salt, lard, vinegar, egg, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=715282 (may not work)