Patty's No-Fault Pie Crust

* In a large bowl, combine flour and salt. Use a knife or pastry blender to cut shortening into flour mixture until it becomes coarse with pea-size bits.

* In small bowl, mix together sugar, vinegar, egg and water and pour over flour mixture.

* Turn dough onto a floured surface and roll into four pie crusts. Do not worry about over-working dough or if it appears too sticky or dry.

* Extra crusts can be frozen or kept in refrigerator up to one week.

* Makes 4 pie crusts.


**Also see Patty's Old-Fashioned Apricot Pie


Source: NWI Times - Hammond, Indiana