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FOOLPROOF PIE CRUST 4 c. all-purpose flour 1 3/4 c. vegetable shortening 1 Tbsp. sugar 2 tsp. salt 1 Tbsp. vinegar 1 egg 1/2 c. water With a fork or pastry blender, mix together the flour, shortening, sugar and salt. In separate bowl, beat together the vinegar, egg and water. Combine the 2 mixes, stirring with a fork until well moistened. Mold dough into a ball and chill 15 minutes. Dough can be refrigerated for 3 or 4 days or frozen. This recipe makes 2 (9-inch) double crust pies and one single. Note: Dough will remain soft in the refrigerator. Take out and roll at once. 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!