Pie Crust - Vinegar

Pie Crust (2, 9-inch crusts)

2 1/4 c Flour
1 t Salt
1 c Shortening
1/4 c Water
1 T White Vinegar
1 Egg, beaten

Combine flour and salt. Cut in shortening with a pastry cutter, knife or fork until it looks like cornmeal. Add liquids and combine until dough sticks together. Divide into 2 balls. Place ball between 2 pieces of waxed paper and roll out. Remove top piece of paper and place upside down into pie shell. Remove last piece of paper. Fit loosely into pan and trim edge 1/2 to 1 inch beyond edge. Crimp edge with fingers. For baked shell, prick bottom and sides with fork and bake @ 375 for 10-12 minutes or until golden brown.