Pie Crust

This recipe will make enough pie crust for top and bottom crusts. 

2 cups all-purpose flour
3/4 tsp salt
1 cup Crisco Shortening
2 tbsp cold water
1 tbsp vinegar (mix together with the water)
1 egg

Combine flour, salt Crisco. Mix until small pea size balls form. Add liquid mixture - combine and shape into two balls. Refrigerate for 30 minutes.  Remove and roll out for crust.  Remember to grease pan or spray it with Pam so it doesn't stick.