The absolutely easiest pie crust recipe

Several years ago I took a class dedicated to making pie crust.  Up until I took the class, I could make a decent crust but mine never looked pretty, especially around the edge of the pan.

This is the recipe we received at our class.  It's absolutely the easiest pie crust recipe I've ever used.  It never fails to be flaky and it doesn't even have to be rolled out.  You can divide the dough into thirds and pat it into your pan, if you like.

Since there's only me and Fred at home now, I don't make pies very often.  It's a waste if you wind up having to throw it in the trash because it didn't get eaten!  But, today's Fred's birthday and he prefers pie to cake so I made him this apple pie.

The recipe makes three single crust pies.  If I'm not going to use all the dough for pies, I roll the left over amount out, brush it with butter and sprinkle a cinnamon-sugar mixture on it.  Then I cut it into strips and bake it on a cookie sheet.  I'm not sure whether we like the pie or the cinnamon-sugar leftovers best!

DONNA'S PIE CRUST

3 cups flour
1 1/3 cups shortening
1 T. salt  (you may want to only use 2 tsp.)

Mix together with a pastry blender.

In a small bowl combine:
1 beaten egg
1 tsp. white vinegar
6 T. ice water

Mix and form into a ball.  Divide into thirds.  Roll out on floured surface or pat into your pan.

If you need a prebaked crust:  bake at 425°