Pie Crust

(credit to Wendy)

INGREDIENTS (amounts at end are double--makes 2 double pies and crusts)
2 cups flour (4)
little less than 1 cup (7/8 cup) vegetable shortening (1 ¾)
½ TBSP. sugar (1)
1 tsp. salt (2)
½ TBSP. vinegar (1)
½ egg (1)
¼ cup water (1/2)

DIRECTIONS
Mix first 4 ingredients. Beat egg and remaining ingredients. Mix all together to from a ball. Chill 15 minutes before rolling (I don't--I'm lazy and it works just fine). Roll using flour to keep from sticking. When it’s the size needed, roll gently back onto the rolling pin and place on pie tin. Unroll and put filling of choice in. If doing a double crust, roll out as before and place on top of pie. Poke holes in pie top and pinch edges together. Place aluminum foil over edges so that they don’t burn. Can be kept in frig. 3 days or frozen. Makes 1 double pie and crust.