Pie Crust Recipe

I thought with the abundance of pumpkins this time of year, a simple homemade pie crust recipe would be helpful. So, whether you use fresh pumpkin or a canned pie filling, here goes:

Pie Crust

Blend to course meal:
3c flour (works well with either white or whole wheat)
1 1/2c shortening
1/4tsp salt

Mix in measuring cup:
1 egg
4Tbsp cold water
1 Tbsp white vinegar

Combine wet ingredients with the flour mixture. This will be wet so, use alot of exta flour when rolling out the dough.

Divide dough in half, roll to desired size and place in pie plate. If rolled thin, this recipe makes 3 crusts. Fill with desired filling and bake according to directions.