This is the best pie crust ever. It's light and flaky, and best of all, you can freeze what you don't use, and have crust on hand for next time.
- 5 c. flour
- 2 t. salt
- 2 1/2 c. shortening
- 1 beaten egg
- 2 T. Vinegar
Cut shortening into flour and salt until crumbly.
Beat egg into a 1 cup measuring cup, add vinegar, and fill to the top with water.
Add to flour, mix and chill well. (about ½ an hour or so)
Roll out on a floured board.
If frozen, roll out when thawed, but still cool.