Dale's No-fail Pie Crust

1 C. butter flavor shortening
1 egg
1 T. white vinegar
1 t. salt
1/4-1/3 C. water
2 ¼ C. flour

Cream shortening, egg & vinegar in mixer until fluffy. Add salt, water & flour. Mix well. You do not need to worry about how much you handle this crust dough, it will turn out light & flaky every time. Split the dough in half & form a ball. Roll out on a floured board until 1/8 in. thick. Place dough in a 9 in. deep-dish pie pan that has been lightly sprayed with Pam spray. Press dough well into the bottom of the pan & up the sides, making sure all areas of the pan are covered completely. Trim excess dough with a knife. Fill crust with desired filling. Roll out second ball of dough & place over the filling. Flute edges of crust to seal. Make a dozen small cuts in the top crust. Brush with a mixture of 1 egg white & 1 T. water, then sprinkle with cinnamon & sugar. Bake at 400° for 25-30 min. or until dark golden brown. For unfilled crusts, flute the edge of the bottom crust and bake 15-20 min. or until golden brown.
Makes 1 double crust or 2-3 single crusts.