3 cups flour

1 1/2 cups Crisco shortening (even though we love butter, Crisco makes it perfect!)

1 egg – beaten

5 Tablespoon. cold water

1 teaspoon. white vinegar

1 teaspoon. salt

Place flour in large bowl. Cut in shortening using a pastry cutter or two knives until a mixture of small crumbles exists – about 3 to 5 minutes. Beat egg in separate bowl then add to flour/shortening mixture, mixing thoroughly but not beating it. Mix water, vinegar and salt then add it to mixture and mix in the same way, thoroughly and gently. Separate dough into three balls, to make one double crust and one single crust pie. Sprinkle flour on clean surface to roll dough. (If you wish to freeze crusts, roll slightly in a round shape, for ease of thawing and rolling out later, and place in gallon freezer bags.) On floured surface, with floured rolling pin, roll from center in every direction, gradually so you can keep the circle shape. It is okay to sprinkle and brush off flour on top of dough if it helps keep it from sticking. As the edges begin to crack, mend by squishing it back together with fingers, working to maintain even thickness and round shape. Roll dough until the round is a good half inch larger all around than the diameter of your pie pan. When it looks round and even, flour and brush top lightly. fold in half, then in quarters. now place the center of crust in the center of pan and unfold. for single crust pie: Round out the edges (adding bits of dough if needed to make an even edge that is rounded and about 1/2 inch in diameter. Now you can pinch the dough at an angle, evenly around the perimeter to make a pretty edge. Bake at 400º until lightly brown, 15 – 20 minutes. for double crust pie: Add fruit or other filling. place top crust on in same way. Now using both crusts round out the edges (adding bits of dough if needed) to make an even edge that is rounded, smooth and about 1/2 inch in diameter. Pinch edges as for single crust. To protect outer edge of crust, lay strips of foil over the edged while cooking fruit pie, or other pie that will bake over 20 minutes.