Never Fail Pie Crust

Never Fail Pie Crust

1 ¼ cups shortening

3 cups flour

1 TB vinegar or lemon juice

5 TB cold water

1 egg beaten

Cut shortening into flour with a pastry cutter or knife onto ¼ inch bits.

Pour in the vinegar, ice cold water and beaten egg.  Mix from the bottom to the top with a fork until the dough barely sticks together.  Divide into two balls.  Place one ball between two pieces of waxed paper and roll out.  Remove top piece of waxed paper.  Place upside down pie pan on top of dough and flip over.  Remove last piece of waxed paper.  Fill and bake according to individual recipe or bake at 350 degrees for 10 minutes until golden.  Yield: two 9 inch pie crusts.