Jen's mom uses this recipe for an always-successful crust. She received it from a friend many years ago. Makes 2 double (9-inch) crust pies and 1 single 9-inch shell. Or, can be divided into 5 portions, each making 5 (5-inch) tart shells.
With fork, mix flour, shortening, sugar and salt. In separate bowl, beat vinegar, egg and water. Combine the two mixtures, stirring with a fork until all ingredients are moistened. With hands mold dough into ball. Chill at least 25 minutes before rolling into desired shape. Dough can be left in refrigerator up to 3 days. It will remain soft in refrigerator and can be taken out and rolled at once. Or, can be frozen until ready for use.