Never Fail Pie Crust

This is Grandma Stewart's classic recipe! "Never fail" is true--when Jesse added six times too much sugar, it was still delicious (until we used the leftover dough for meat pie). For best results, allow the dough to refrigerate overnight before rolling. Extra dough can be frozen in a ziploc bag for later use.

4 cups flour 
1 1/2 tsp salt
1 3/4 cup shortening or lard
1 Tbsp sugar
1 Tbsp vinegar (we use apple cider vinegar)
1 egg, beaten
1/4-1/2 cup ice-cold water (just put an ice cube in your water and let it sit until you're ready to use it)

1. In a large bowl, mix flour, salt, and sugar. 
2. Add shortening to flour mixture. Use pastry blender or your hands to combine ingredients until coarse crumbs form.
2. Add vinegar and egg. Mix water in slowly (you probably won't need the full 1/2 cup). Dough should be a little bit sticky. 
3. Form dough into 2-3 balls. Flatten slightly to make rolling easier. Wrap tightly in Plastic wrap and refrigerate 3 hours or overnight.

Thaw dough for 15-20 minutes before rolling. Sandwich between two layers of floured wax paper to make rolling simple. Makes 2 double-crust (top and bottom) pies or 3-4 single-crust (bottom only) pies.