Perfect Pie Crust

Beat egg and vinegar in a measuring cup. Add enough cold water to make 1 cup of the liquid mixture and set aside.

In a separate bowl, combine the dry ingredients (flour through sugar). Cut Crisco into the dry mixture.

Pour half of the liquid on top and stir gently with a knife. Add remaining liquid. Stir with a knife and then continue with your hands.

Make 4 balls (recipe makes enough for 4 single crust pies or 2 double crusts). Squish each ball in between 2 layers of plastic wrap to form disks. Refrigerate or freeze until ready to use for your favorite pie recipe.

Note: Dough will roll out best at room temperature.

Bonus: Freezes beautifully! Freeze as disks for up to 6 months.