Always Flaky and Tender No-Fail Pie Crust

~from Savoring Time in the Kitchen

This recipe makes enough crust for 1- single crust pie and 1 double-crust pie and it easily cut in half.  You never have to worry about over-working this pie crust dough - it turns out beautifully flaky every time. 

4 cups all-purpose flour

1 Tablespoon sugar

2 teaspoons salt

1-3/4 cups cold shortening

½ cup ice water

1 Tablespoon vinegar

1 large egg

Stir together flour, sugar and salt. Cut in shortening. Mix liquid ingredients together and stir into flour mixture. Divide into 3 portions and cover with plastic wrap and refrigerate for at least 30 minutes.

Roll out on a well-floured surface.  Save scraps to fill any cracks in the crust, if they develop while baking.

Fill and bake according to pie directions.