No Fail Pie Crust

2 1/2 cups sifted flour
1 tsp salt
1 cup butter Crisco
1 Tbsp vinegar
1 egg, beaten
1/4 cup cold water

Sift together flour and salt in a mixing bowl. Using a wisk, cut in Crisco until mixture resembles small peas. In a measuring cup, combine vinegar & egg and fill with cold water to 1/2 cup line. Pour into flour mixture and mix lightly until all the flour mixture is moistened and pastry forms a ball (do not overmix). Divide dough in half to use as 1 double or 2 singles. Roll out dough, working from the center out, and place in pie pan. Fill with favorite filling, form edges and vent top pastry. Chill in the refrigerator for 15 to 30 minutes. Bake as labeled on filling directions or bake as a pastry shell. If making pie with an upper and lower pastry, brush the top pastry with either milk or cream and sprinkle with sugar before baking.

Submitted by Zelphie Winegar