FOOLPROOF PIE CRUST

4 c. flour
1 Tbsp. sugar
1 3/4 c. shortening (not oil)
2 tsp. salt
1 Tbsp. vinegar
1 egg
1/2 c. cold water

Combine all ingredients in a large bowl. Mix with a
fork until well blended. Mold into a ball and chill in refrig-
erator at least 15 minutes before rolling into pie crust. Pie
crust can be frozen in pans until needed. Makes 6 crusts.