Cut 1 cup of butter, shortening, or Butter Crisco into 3 cups of flour and a teaspoon of salt until the mixture is crumbly. Stir in ⅓ cup cold water, one Tablespoon vinegar, and a lightly beaten egg. if time allows, chill the dough, but if I’m in a hurry, I skip that step and there’s not much difference if you use the shortening. Roll to desired thickness, put in pie pans. (1 like my crusts thick enough you don’t have to worry about them tearing.) Makes approximately 2 double crust.
Amish365 » Rosanna's Best-Ever Pie Crust