~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.