Vinegar Pie Crust

3 c Flour
1 ts Salt
1 1/4 c Shortening
1 Egg
5 tb Water
1 ts White vinegar

Combine flour and salt. Work in shortening until mixture is
consistency of cornmeal. Beat egg lightly. Add water and stir, then
add vinegar. Blend into flour mixture to form soft dough. Gather
dough into ball. Cut in halves. Flour board well and roll each half
into circle 1 inch larger than pie pan. Fit into pan and flute edges.
Makes 2 (9-in.) pastry shells

Yields
2 Servings