Never Fail Pie Crust

This is my regular pie crust recipe. I use it for savory and sweet pies. It is a flaky crust. (if you put it in a mixer it is not as flaky but is still semi-flaky.)

This is for a double crust pie or two single crust pies. You can freeze what you don't use and it will be good for at least a couple weeks.

3 c. flour
1 1/4 c. shortening
5-6 T. cold water
1 T. vinegar
1 egg
1 t. salt

Put everything in a bowl and mix with a pastry cutter. Or by just throwing everything into a mixer (what I do). If you have a food processor that can hold 7+ cups, then use that. Chill the dough for a half hour (wrapped in plastic) or so and roll out on floured surface.

Note: I have made this using lard instead of shortening, and the results were great.