Peggy's Foolproof Pie Crust

This is the piecrust recipe that my daughter sent me for the Mile-High Cranberry Apple Pie. It makes a really tasty,kind of cookie-flakey crust. It's winning card is that it is never tough.Baking time is according to the pie you are making.

• Ready In: 50 mins
• Serves: 8-24
• Yields: 1 Pie crust

Ingredients

• 2 1⁄2 cups flour
• 1  teaspoon salt
• 1⁄2 cup shortening
• 1⁄2 cup  lard (I use butter) or 1⁄2 cup butter, chilled (I use butter)
• 1  large egg, lightly beaten
• 1⁄3 cup  ice water
• 1  tablespoon vinegar

Directions

1. Cut shortening and lard into the flour and salt mixture until it is in a small pea sized lumps.
2. Combine the egg, ice water,and vingar.
3. Lightly fork into the flour/shortening mixture.
4. Pat into two balls.
5. Wrap in plastic wrap, and refrigerate for awhile.
6. Roll out on a well floured surface.
7. Makes 1 double pie crust or 2 single pie crust.
8. Bake as directed for pie.