Pie Crust

5 ½ c. flour

2 c. shortening

1 c. cold water

1 egg

1 T. vinegar

¼ t. salt

Combine flour and shortening. Mix well until crumbly. (Do not overmix!) Combine water, egg, vinegar and salt together and add all at once to flour/shortening mixture. Mix until just blended.

*Note: This recipe makes about 3 pie crusts (9-inch pies, with top and bottom crusts). You can also freeze dough in pie pans or dough balls if you’re not using it all right away. Be sure to cover with plastic wrap before freezing.