Millie’s Foolproof Pie Crust

4 cups flour
1 ¾ cups shortening
1 Tblsp. Sugar
2 teasp. Salt
1 Tblsp. Vinegar (or 2-3 tablespoons lemon juice)
1 egg (beaten)
½ cup water

Cut shortening into flour and salt.
In another bowl, beat remaining ingredients.
Combine 2 mixtures, stir well.
Form dough into a ball, chill at least 15 minutes before rolling.
Dough may be let in fridge up to 3 days, or frozen.
Makes two 9” double crust pies and one 9” shell.