This is the 'perfect' pie crust recipe that we grew up using. It is versatile so you can make it thin or thicker and it's not too flaky. It makes enough for 4+ pies and freezes well as a dough ball or in the shape of your pie tin. MMmmmm enjoy!
4 cups flour
1 TBS sugar
1 tsp salt
1 ½ cups shortening
1 egg
1 TBS vinegar
½ cup cold water
Mix the first four ingredients until grainy. Beat egg, add to vinegar and water, then add to the flour mixture and stir well until blended.
Roll between two sheets of saran wrap. Bake at 400 for 8-10 minutes. Watch closely so it does not overbrown.
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