Method

1. Put flour and sugar in large bowl; mix well with fork. Add shortening and mix till crumbly.

2. In a small bowl beat together water, egg + vinegar. Combine mixtures, stirring well until all ingredients are moistened.

3. Shape into flat patty and divide into 4 equal parts. Wrap in waxed paper and chill ½ hour. Dough will keep in fridge up to 4 days and may be frozen.

4. Flour pastry board. Press ¼ of dough with hand until dough is evenly distributed.

5. Roll out dough. Make sure to roll edges out evenly first, then roll the middle thin. Roll until the dough is about ¾ inch longer than the pie plate. Roll backwards, place in pie plate, unroll into dish. Press dough into plate to remove air bubbles. Cut off excess dough with knife. Prick base, vortex, and sides with fork. Place an index finger behind edge of crust. With the other index finger, press down on crust in front of and diagonal from the first. Continue these indentations around entire edge of crust.

6. Bake crust at 425/ 450F for 10-12 minutes or until lightly browned. Remove and chill before filling.