Full-Proof Pie Crust

• 4 c. flour (not instant or self rising and not packed)
• 1 Tbsp. sugar
• 2 tsp. salt
• 1 3/4 c. shortening (not refrigerated, do not use oil, lard, margarine, or butter)
• 1/2 c. water
• 1 Tbsp. white or cider vinegar
• 1 large egg

1. In large bowl stir together with fork flour, sugar, and salt. Cut in shortening with fork until crumbly.
2. In small bowl, beat together water, vinegar, and egg.
3. Add to flour mixture and stir until all ingredients are moistened.
4. Divide dough in 5 portions and with hands shape each in flat round patty ready for rolling, wrap each patty in waxed paper and chill at least 1/2 hour.
5. When you are ready to use the pie crust.
6. Lightly flour both sides of the patty and roll out on floured board.
7. Roll from center to 1/8 inch thickness and 2 inches larger than inverted pie pan.
8. Fold in halves or quarters to transfer to pie pan, unfold and fit in loosely.
9. Press with fingers to remove air pockets.
10. Fill, flute edge and bake as directed in individual recipe.
11. Bake on lower rack to prevent soggy bottom crust.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=12787 (may not work)