Pie Crust

Recipe: Margo Stevenson

2 1/2 cups flour

1 tsp salt

1 cup shortening

1 extra large egg

1/4 cup cold water

1 Tbsp vinegar

Stir flour and salt together. Cut in shortening into flour and salt until pea size with pastry cutter. Beat egg and add vinegar and water. Slowly pour into flour mixture, blending with a fork as little as possible. Roll half the dough out on a floured pastry cloth until it fits a 9 inch pie pan. Roll up onto rolling pin and roll out over pie tin. Carefully press into tin and flute edge. Repeat for remaining dough.