No matter how much you handle this dough it always will be flaky and tender. The dough may be refrigerated for 3 days or it may be frozen until ready to use.
This recipe will make 4 to 5 single crusts.
Combine the flour, sugar, and salt in a large bowl and mix well using a large fork. Blend in Crisco until crumbly and peanut-sized chunks remain.
In a small bowl, beat together egg, vinegar and water. Combine the 2 mixtures, stirring with fork until all ingredients are moistened.
Divide the dough into 5 portions. Wrap each in plastic wrap and refrigerate for 30 minutes.
Pie crust may be rolled out between 2 pieces of plastic wrap or wax paper, or use two thin plastic cutting mats. This makes the job easier by eliminating the need for extra flour, which often makes a mess. Or you may lightly flour the board and rolling pin (a silicone rolling pin helps).
When pie crust is rolled to the desired size, transfer the crust to the pie pan without stretching it, lining the pan loosely to help prevent shrinking.
BAKED SHELL: Prick bottom and sides of pastry thoroughly. To keep shell flat, place parchment paper or foil over crust. Press gently into crust. Place on a rack in the center of a preheated 400°F oven. Bake until lightly browned on edges (about 5 to 8 minutes - watch closely).
HINT: Shiny metal pans reflect the heat away from the crust. For better browning of the crust use a dark tin pan. Makes enough for 2 large pies double crust pies and 1 shell (2 tops/3 bottom crusts).
