NEVER FAIL PIE CRUST

4 cups flour 1/2 cup water

1 3/4 cup shortening 1 egg

3 T sugar 2 T cider vinegar

3 T salt (not heaping)

Combine all dry ingredients. In a separate container mix water, vinegar

and egg; add dry ingredients and mix well. Crust will keep for 3 weeks

in air tight container or plastic wrap. You may also freeze.