3 cups all purpose flour
1 1/2 cups shortening
5 T cold water
1 T white vinegar
1 t salt
In a bowl, add flour and shortening. Cut shortening into flour using a pastry cutter or a large fork, until mixture resembles pea size balls.
In a small bowl, stir egg with a fork. Add egg to flour mixture.
Then add water, vinegar and salt.
Stir gently until all ingredients are incorporated together.
Remove from bowl and divide into 3 balls. Place each ball between 2 sheets of wax paper and flatten into a small circle with a rolling pin. Keep between wax paper sheets and put into a large ziploc bag. Place in the freezer to chill for 15 minutes before using or freeze until ready to use.
When ready to use, keep dough between wax paper and roll out into a large circle with a rolling pin. You can dust with a small amount of flour if the dough is sticky. Remove 1 sheet of wax paper. Place pie pan upside down over crust and then flip the crust over with one hand under the wax paper and crust and one hand on the pie pan. Remove wax paper and wala! Fold excess crust under edges and then go around the edges and either pinch between your thumb and finger and press around the edge with the tines of a fork.
If making a pie with an unbaked crust, your crust is now ready to use.
If making a pie with a baked crust, poke holes in bottom and sides of crust with a fork.
Bake in a preheated 475 degree F oven for 8-10 minutes or until lightly browned.
Remove and let crusts cool and then they are ready to fill.
I just made 9 crusts in 30 minutes. I like to make then ahead and then on Thanksgiving day I can just make the pie filling and not worry about the mess of making the crust. OR, you could buy store bought crusts, but there is no comparison in the taste.