Perfect Pie Crust

• 4 c. unsifted all-purpose flour, lightly spooned into measuring cup
• 1 Tbsp. sugar
• 2 tsp. salt
• 1 3/4 c. solid shortening (not oil, lard, butter or margarine)
• 1 Tbsp. white or cider vinegar
• 1 large egg
• 1/2 c. water

1. Put first 3 ingredients in large bowl; mix well with fork.
2. Add shortening and mix with fork until crumbly.
3. In a small bowl, beat together with fork, 1/2 cup water, vinegar and the egg.
4. Combine the two mixtures, stirring with fork until all ingredients are moistened.
5. Divide dough into 5 portions; shape into flat round patties ready for rolling.
6. Wrap each portion in plastic or waxed paper and chill at least 1/2 hour.
7. Can be frozen at this point or keeps in refrigerator for up to 3 days.
8. I think this recipe tastes better after freezing.
9. This is a recipe I use all the time.
10. It is handy to keep some in the freezer.
11. No matter how much this dough is handled, it will still be flaky and tender.
12. This makes it great for "young chefs" who like to roll and re-roll the pie dough.
13. Kids can cut shapes and sprinkle with brown sugar and cinnamon.

flour, sugar, salt, solid shortening, white, egg, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=340663 (may not work)