Grandma's Pie Crust

This pie crust comes from my grandma and it is heavenly!  This recipe will make enough dough to make 2 deep dish crusts.

5 cups all-purpose flour

2 cups butter flavored crisco

1 egg

2 tablespoons white vinegar

1 tsp. salt

cold water

In a large bowl or food processor, add flour and crisco.  Combine until crumbly.  Add egg, vinegar, and salt.  Add water gradually until it becomes a ball with a play-doh like consistency.  If you make it too moist, add flour until it becomes the consistency you need.  Divide dough in half.  Wrap each half in plastic wrap and refrigerate 15 minutes to an hour.  When rolling, generously sprinkle rolling surface and rolling pin with flour.  Roll to 1/4 inch thickness.  Bake according to filling instructions.  

For recipes that call for a pre-baked crust, place one rolled out piece of dough in the bottom of the pie plate.  Trim excess dough from the edges and crimp the top to make it all peeerrrty.  Then, take a fork and generously poke holes all over the dough.  Bake at 450 degrees for 10-15 minutes, keeping a close eye on it to watch for it to become just golden brown.