Fool-proof Pie Crust

4 cups all purpose flour,
1 tbsp sugar
2 tsp salt
1/2 cup water
1 3/4 cup of shortening {not refrigerated, do not use oill, lard,margerine or butter}
1 tbsp. vingegar
1 large egg.
In large bowl, stir together with fork; add flour ,sugar, and salt. Cut in shortening until crumbly. In small bowl beat together water, vinegar and egg;add to flour mixture and chill at least 1/2 hour. Can be refrigerated for a week. Makes 2 , 9 inch double crust pies and one pie shell or 20 tart shell. Scraps can be rerolled if necessary. This is the recipe I use on Thanksgivings.
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MOM