Perfect Pie Crust
2 Cups flour
1/2 tsp. salt
1 Tbs Sugar
3/4 cup vegetable shortening
1 egg lightly beaten
1 tsp vinegar
3 - 4 Tbs cold water
Combine flour, salt and sugat in a 2 qt. bowl. Evenly cut shortening into flour mixture with a pastery blender or fork.
Combine egg and vinegar in a small bowl and add to flour mixture.
Add water a Tbs. at a time until dough is moist enough to form ball.
Shape dough into 2 balls.
Flatten one ball to 1/2 inch thickness, rounding and smoothing edges.
On lightly floured surface roll into 11 inch circle.
Fold pastry in half and place in 9" Pie Plate.
Unfold gently and press in bottom and up sides of plate.
Roll out remaining pastry; set aside.
Continue as directed in pie recipe.
If making apple pie and apples are already cooked, then fill pie with apples, top with pastry, flute edges and bake at 450 for 15 - 20 minutes.