Perfect Pie Crust

In a large bowl mix well with fork flour, sugar and salt. Add shortening and mix with fork or pastry blender until crumbly. In small bowl beat water, vinegar and egg; add to flour mixture and stir until moistened. Divide dough in 5 portions (four for 10 inch pie crusts) and shape each in a flat circle. Wrap each in plastic wrap and chill at least 1/2 hour. Lightly flour both sides of patty; roll out on lightly floured surface. For baked pie shell place in pie pan; prick bottom and sides with fork; bake in preheated oven (450 degree) 12 to 15 minutes or until golden brown. For 1 and 2 crust pies follow recipe. Makes five 9 or 4 (10 inch) crusts. Dough can be kept in refrigerator up to 3 days or can be frozen for longer.