3 c. all-purpose flour
1 c. plus 1 tbsp. butter flavored shortening
1/3 c. cold water
1 tsp. salt
1 tbsp. vinegar
1 beaten egg

Combine flour and salt. Cut in shortening until mixture resembles cornmeal. Combine water, vinegar, and egg. Add a tablespoon at a time to flour, tossing to form a soft dough. Shape into a ball. Cover; refrigerate 3 to 24 hours. Roll out pastry to a 12 inch circle. Ease into a 9 inch pie plate. Trim to 1/2 inch beyond edge of plate. Flute edge. For a baked pie shell, line pastry with double thickness of heavy duty foil. Bake in 425 degree oven 10 minutes. Reduce oven to 375 degrees. Bake 20 minutes, or until golden. Makes 3 single crusts.

Note: To roll out the pie crust immediately, use a well floured surface.