Foolproof Pie Crust

1. 1

   Stir flour, sugar and salt together.

2. 2

   Cut in Crisco until crumbly.

3. 3

   Beat water, vinegar and egg in a small bowl.

4. 4

   Add to flour mixture and stir until moistened.

5. 5

   Divide dough into 4 or 5 patties.

6. 6

   Wrap each one in plastic wrap and wax paper. Refrigerate for 1 hour.

7. 7

   When ready to roll, flour both sides of patty and rolling pin.

8. 8

   Dough will always be flaky even if handled more than usual.

9. 9

   May be left in refrigerator for 3 days or can be frozen.

10. 10

    Must be thawed before use.

11. 11

    Makes 5 (9-inch) pie shells.

No additional tips available.