No-Fail Pie Crust - flour

Method

• Mix thoroughly flour, salt, sugar and shortening.
• Add water, vinegar and egg.
• Roll out on floured waxed paper and cut to the desired size.
• The recipe makes four 9-inch pie crusts.
• The extra crusts may be frozen for later use by separating crusts with sheets of waxed paper.
• With the wax paper below and above a crust, fold the crust in half twice.
• Place in a plastic bag, squeeze out the excess air, seal and freeze.
• Thaw before unfolding.
• Can be frozen in a lump and thawed and rolled out later.