Absolutely No-Fail Pie Crust

I got this recipe from my mother-in-law. I can only hope to someday make pies as delicious as hers. Yum.....

4 cups flour
1 2/4c butter flavored shortening
2 tbsp sugar
2 tsp salt
1/2 cup water, very cold
1 egg
1 tbsp lemon juice or vinegar (balsamic helps crust brown)

Blend flour, shortening, sugar, and salt with pastry cutter until crumbly and thoroughly mixed (about pea sized clumps). Mix water, egg, and vinegar. Beat with fork. Make a well in flour mixture, add liquid and mix well with hands, just until holds together in a ball. Dough should be sugar cookie dough consistency.

One crust takes about a tennis ball, or slightly larger portion. Roll out on well floured surface, with well floured rolling pin. Once the pie is assembled, brush it lightly with milk and sprinkle with cinnamon and sugar.

Bake at 375 degrees, 45-60 minutes for double crust pie; 8-10 for single empty crust.

The secret to good pie crust is handling it as little as possible, not over mixing.

This crust can be used for all sorts of pies including apple and cherry pies!