Dorothy Oliveira of Rehoboth, Massachusetts, a cook at the local elementary school and owner of a catering business, developed this recipe for no-fail pie crust. The following will make enough dough for three double crust 9-inch pies.
Combine flour, shortening, and salt. With fingers, 2 knives, or pastry blender, mix until finely blended. Add vinegar to beaten egg and fill cup with enough cold water to make 8 ounces. Add all at once to flour mixture and combine, using your hands. Dough can be stored in refrigerator for up to 2 weeks.