No-Fail Pie Crust

Step 1: In a large bowl, stir together the flour, sugar and salt with a fork.

Step 2: Cut in the shortening with a fork until crumbly.

Step 3: In a small bowl, beat together the water, vinegar and egg; add to the flour mixture.

Step 4: Stir until all ingredients are moistened.

Step 5: Divide dough into 5 portions and, with hands, shape each into a flat round patty ready for rolling.

Step 6: Wrap each patty in plastic or waxed paper and chill at least 1/2 hour.

Step 7: When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on a lightly floured board or pastry cloth.

Step 8: Keeping the pastry round, roll, from the center, to a 1/8-inch thickness into a circle 2 inches larger than the top of the pie pan.

Step 9: Fold in halves or quarters, transfer to the pie pan, unfold and fit in loosely.

Step 10: Press with fingers to remove air pockets.

Step 11: Fill the crust.

Step 12: If making a two-crust pie, place the other crust on top.

Step 13: Flute edges with a fork and place decorative slits in top of crust to allow steam to escape.

Step 14: Bake as directed in the pie recipe you are following.

Step 15: Bake a filled pie on the LOWEST rack in oven to prevent bottom crust becoming soggy.

Step 16: INSTRUCTIONS IF USING FOR A PRE-BAKED UNFILLED PIE SHELL:

Step 17: Prick the bottom and sides of a pastry lined pie pan with a fork.

Step 18: Bake on the CENTER rack in a preheated 450 degree Fahrenheit oven 12 to 15 minutes, or until golden brown (a metal pan will take longer than glass).

Step 19: Cool on a wire rack (the shell will shrink and edges pull away from pan).

Step 20: Fill as desired.