Mom's Pie Crust

(Bea Webster)
(Makes 6 Crusts/Freeze Extras)


5 cups flour, unsifted
2 1/2 cups shortening (Crisco works great)
1 teaspoon salt
1 large egg
1 teaspoon cider vinegar
water

In a large mixing bowl, use a fork or pastry blender to combine flour, shortening, and salt until crumbly.  Combine egg and vinegar in a 1-cup measuring cup, then add water to make 1 cup liquid.  Use fork to mix into pie dough.  Divide dough into 6 equal-sized balls, handling as little as possible to prevent a tough dough.  Cover and refrigerate any dough not using.  Roll pie crust out on a lightly floured surface and place in a 9-inch pie pan.  Crust is ready to bake or fill.  If a single baked crust is needed, prick sides and bottom of crust with fork tines before baking (about 15 minutes at 350 degrees) to prevent shrinkage.