PIE CRUST

Ingredients:

3 C. flour
1 ¼ C. butter*
1 tsp. salt
1 egg, well beaten
7 T. water
1 T. vinegar

Directions:

Cut butter into flour and salt (*original recipe calls for Crisco vegetable shortening; can also use half butter, half shortening). Combine egg, water and vinegar. Pour liquid into flour mixture all at once and combine. Can keep refrigerated for up to two weeks. Makes two pie crusts.