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FOOLPROOF PIE CRUST 4 c. flour 1 3/4 c. vegetable shortening 1 Tbsp. sugar 1 tsp. vinegar 1 egg 1/2 c. water With a fork mix together flour, shortening, sugar and vinegar in a large bowl. Then mix in the egg and water to the flour mixture. Stir until all ingredients are moistened. Then use hands to mold dough in a ball. Chill at least 15 minutes before rolling it. This makes 2 double pies and one single. Dough can be refrigerated up to 3 days or frozen until ready to use. This is a great pie crust for beef and chicken pot pies as well as apple, cherry, etc. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!