Instructions: In a small straight-sided bowl, combine flour and salt. Add shortening.

Use a pastry blender to cut in shortening until mixture resembles coarse crumbs. Combine egg, ice water and vinegar; add to flour mixture ALL AT ONE TIME. Use a fork to stir briskly...not more than 10 strokes...or until mixture forms a loose ball. Turn dough out onto a sheet of waxed paper or plastic wrap, and use hands to gently compress dough into a ball.

Refrigerate dough at least 30 minutes before rolling out on a piece of wax paper. (Youll need a fresh piece for each crust you roll.)

Makes a
double-crust pie or 2 single crust pies.

Of all the recipes and methods Ive tried for pie crust, this one tops them all...Wis/Gramma

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