No Fail Pie Crust

This dough actually rolls out llike bread dough, but is light and flaky when baked.

5 c. all-purpose flour
1 t. salt
2 c. shortening - chilled
1 egg
1 T. vinegar plus ICE water to equal 1 cup

Combine flour and salt in large bowl. Cut in shortening until mixture is crumbly with lumps the size of peas. Combine egg and water-vinegar mixture. Gradually add to flour mixture, adding just enough to form workable dough. Divide dough into six balls and flatten slightly. Wrap each flattened disk in plastic wrap and refrigerate for 20 minutes. Remove one disk from refrigerator at a time and roll between floured squares of waxed paper or on lightly floured board to W' thickness and diameter _ about 1" larger than pie pan.

To bake blind (single crust, no filling), preheat oven to 400 F. Fold dough in quarters and transfer to pie pan. Trim and finish edge as desired and prick entire surface with tines of fork. Refrigerate for 10 minutes. Method 1: Remove from refrigerator and line prepared crust with waxed paper. Fill about halfway with pie weights, dried beans, rice, etc. Bake for about 10 minutes then remove waxed paper and weights and cook an additional 5 minutes or until golden brown. If necessary, shield the edges with foil if they are browning too fast. Method 2: Remove from refrigerator and bake for 10-12 minutes. If the crust begins to bubble in the oven, prick lightly to release. Cool completely before adding desired filling. Yield: 12 single crust pie shells.