Marcia's Pie Crust

Step 1: Whisk together flour and salt, then cut shortening in with a pastry cutter or fork, until mixture resembles peas.

Step 2: In measuring cup, combine water, vinegar and egg and stir well with a fork.

Step 3: Make a well in flour mixture, add most of egg mixture, but not all. Stir with a fork, then form into a lump with your hands.

Step 4: Don't overwork the dough once you've added the water. If you feel you need it, add the last of the egg mixture.

Step 5: Divide dough into 3 lumps, form each into a disk, wrap each with saran wrap and chill for 1/2 hour before rolling. (If you're making a cobbler, divide dough in half.)

Step 6: Roll out dough on a floured board with a floured rolling pin. To roll, sprinkle flour on top of the dough and roll gently, rotating the crust a little each time. Then sprinkle a little more flour on top and flip dough, continue rolling gently, concentrating on the middle of the dough. The circle doesn't have to be perfect.

Step 7: Fold dough in half and place in 9" pie plate. It should overhang by 1/2 inch.

Step 8: Fold overhand under and pinch dough between fingers to form a scalloped edge.

Step 9: If pre-baking, pierce bottom with a fork several times and bake for 12-15 minutes or until done.

Step 10: You can refrigerate wrapped dough for up to 2 weeks, or place pie tins with pie crusts already formed in freezer in giant ziplock bags.