NO FAIL PIE CRUST

3 c. flour
1 1/4 c. shortening
1 egg
5 Tbsp. water
1 Tbsp. vinegar

Cut in shortening and combine well beaten egg. Add
water 1 tablespoon at a time. Pour vinegar over flour mixture
and blend with spoon just until flour is moistened. Will keep
in refrigerator for 2 weeks. Wrap in Saran Wrap or wax paper.
Makes 2 layer pie crust.

PIE CRUST

3 c. flour
1 1/2 c. Crisco
1 tsp. salt
1 egg
4 Tbsp. cold water
1 tsp. white vinegar

Mix flour, Crisco and salt until it looks like coarse
meal. Add the vinegar, water and egg. Mix well. Roll and
bake for pie crust. Makes 2 or a double crust pie. Bake for
crust at 375 degrees for 12 to 15 minutes or a double crust pie, at
350 degrees for 45 minutes or until golden brown.