The BEST Pie Crust

This is the ONLY pie crust we use in our family. It's perfect!

Grandma's Pie Crust

1 cup shortening (butter flavored Crisco is best)
2 1/2 c. flour
1 tsp. salt
Cut in just until mixed with a pastry cutter or fork. In separate bowl mix:
1/4 c. cold water
1 Tbsp. vinegar
1 egg
Beat together until frothy and add to flour mixture and mix until it forms a ball. Roll out thin. Try not to over handle dough too much. Double recipe makes three 2-crust pies.

*Leftover pie crust dough is delicious rolled out thin. Place on cookie sheet. Sprinkle generously with cinnamon and sugar. Bake until golden. Or you can form leftovers into a ball, cover tightly with saran wrap, and place in baggie and freeze to use later.