Never Fail Pie Crust

• 4 cups flour, all-purpose
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 3/4 cups vegetable shortening
• 1 each eggs beaten
• 1/2 cup water cold
• 1 tablespoon vinegar

1. Mix flour, sugar and salt.
2. Add shortening with pastry blender and mix well.
3. Add egg, vinegar and water.
4. Mix until well blended (with fork, then hands).
5. Place in refrigerator until ready to use.
6. Will keep 2 weeks in frig.
7. Yields 4 to 9 inch pie shells.
8. You can also make them all at once and freeze what you're not using -- they freeze great.

flour, sugar, salt, vegetable shortening, eggs, water cold, vinegar

Taken from recipeland.com/recipe/v/never-fail-pie-crust-5994 (may not work)