Ingredients

• 3  cups all-purpose flour
• 1  teaspoon salt
• 1  cups plus 1 tablespoon butter-flavored shortening
• 1/3  cup cold water
• 1  tablespoon vinegar
• 1  beaten egg

Directions

1. In a large bowl combine the flour and salt. Cut in the shortening until mixture resembles cornmeal.

2. In a small bowl combine water, vinegar, and egg. Add egg mixture, a tablespoon at a time, to flour mixture, tossing to form a soft dough. Divide dough into thirds. Shape each portion into a ball. Wrap each ball in waxed paper. Cover; chill for 3 to 24 hours.*

3. Roll out each portion into a 12-inch circle. Ease into a 9-inch pie plate. Trim to 1/2 inch beyond edge of plate. Flute edge.

4. For a baked pie shell, line pastry with double thickness of heavy-duty foil. Bake in a 425 degree F oven 10 minutes. Reduce oven to 375 degree F. Bake 20 minutes or until golden. Makes 3 single crusts.

*Note: To roll out the piecrust immediately, use a well-floured surface.