Never Fail Pie Crust

This is my mom's recipe she uses for all her pies. (see examples below)

2 1/2 cups flour

1/2 tsp. salt

1 cup shortening

1 egg

1 Tbls. vinegar

1/4 cup cold water

Blend together flour, salt and shortening until formation of big crumbs. In a separate bowl, beat together egg, vinegar and water. Add to crumb mixture and mix together.

This makes 3 pie shells (for cream pies or other) or 2 two crust pies (any berry, apple, etc.) Cut dough in amount of crusts you are making and roll out to make pastry shell.

Bake at 400 degrees for 12-15 minutes.

Notes:

1. When making a two crust pie put a little milk on the top crust with your finger to make the crust golden brown.

2. Just because this claims to be "Never Fail" I actually failed on Saturday with one. We think it was because when doing a shell for a cream pie I didn't poke the holes through the crust good enough. Make sure the holes go all the way through.

3. My mom once told me not to knead the dough too much, that makes it less flaky and not as good. So when mixing the dough do it just enough so everything is blended/mixed well.

UPDATE (05.19.10): My mom said I should clarify a couple of things. You only poke holes in the crust when doing a single crust for a cream pie. When doing a two crust pie you cut slits in the top crust, see the raspberry and blueberry pies in the post below.

Also a two crust pie needs to be baked for 30-35 minutes.

Sorry for the confusion!