Perfect Pie Crust

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This is my mother-in-law's recipe and it is amazing. A delicious, flaky crust. The yield is for 3 pie shells. You can freeze the pie dough in balls or rolled out and placed in pie tins.update april 2011 - i am changing the yield to 6 pie shells instead of 3, since this is what you can get if you roll them thin and have no top/lid on the pie. If you want your crust thicker then you would get less yield

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Steps

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Mix together flour and salt.

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Cut in the shortening.

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Add lightly beaten egg and vinegar to a 1 cup measure.

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Fill to 1 cup mark with cold water.

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Gradually add liquid to flour mixture.

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Gather up into dough.

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Roll out.

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Bake at 450 degrees fahrenheit for 5 to 10 minutes before adding filling of your choice.

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Ingredients

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flour, salt, shortening, vinegar, egg, cold water