Pennsylvania Dutch Pie Crust

Sift the flour and salt together into a bowl. Add the shortening and cut it into the flour mixture using a pastry blender until it is coarse crumbs.

In another bowl, whisk together the egg, vinegar, and water. Stir the egg mixture into the flour mixture, mixing until it forms a dough.

Form the dough into a ball and cover with plastic wrap. Place in the refrigerator for 1 hour or until firm.

Preheat the oven to 425 degrees F.

Divide the dough into 4 equal-sized balls. Roll out each piece on a floured work surface. Line pie pans with the dough. Place in the oven and bake the crusts for 10-12 minutes.

Let cool then use in recipes. The dough can be frozen before baking (freeze well-wrapped to avoid freezer burn). Thaw and then proceed with the recipe.

This is a never-fail pastry recipe.