Grandmom Helen'S Always-Flaky Pie Crust

• 4 2/3 cups all-purpose flour, measured by spooning into the cup
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 3/4 cups Crisco, chilled (you can substitute butter for up to half the amount)
• 1 tablespoon cider vinegar
• 1 large egg
• 1/2 cup very cold water, kept chilled in fridge till needed

1. In a food processor, combine the flour, sugar and salt. Pulse to mix. Add Crisco and pulse until mixture becomes crumbly.
2. In a small bowl, beat together the vinegar, egg and water. Add to flour mixture and pulse just till the dough begins to form.
3. Dump dough onto a floured surface and gather the dough into a ball, using a light touch. Divide into four parts, form into balls and flatten slightly.
4. Wrap each disk well and chill in the refrigerator for at least 30 minutes before rolling out. Dough will keep in the fridge for 3-4 days and can be frozen for up to 2 months.

allpurpose, sugar, kosher salt, substitute butter, cider vinegar, egg, very cold water

Taken from food52.com/recipes/30829-grandmom-helen-s-always-flaky-pie-crust (may not work)