Vinegar and Egg Crust

Submitted by: Ron Schmaeman
Rated: 5 out of 5 by 10 members 
Yields: 24 servings 
" This is a very flaky and very tasty prize-winning pie crust that mixes up nicely, but it is a bit tricky to roll out. So if you have a pastry cloth and a rolling pin, you 'll need them. Or try rolling this dough between lightly-floured sheets of waxed paper. This recipe yields one double-crust pie."
INGREDIENTS:
3 cups sifted all-purpose flour
1 1/4 cups shortening
1/2 teaspoon salt
1 egg
2 teaspoons distilled white 
vinegar
5 tablespoons ice water
DIRECTIONS:
1.
In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized.
2.
Beat together egg, vinegar and water. Mix liquid with flour mixture, using a fork, until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.)
3.
Roll out on lightly floured pastry cloth with cloth covered roller.
4.
Brush the crust with milk and sprinkle with sugar before baking.