Foolproof Piecrust

Makes two 9" double-crust pies and one 9" shell (5 single crusts).

4 1/2 cups all-purpose flour
1 3/4 cups vegetable shortening
1 tablespoon sugar
2 teaspoon salt
1 tablespoon vinegar
1 egg
1/2 cup water

With a fork, mix together first four ingredients. In a separate dish, beat remaining ingredients. Combine the two mixtures, stirring with a fork until all ingredients are moistened. Then with hands mold dough in a ball. Chill at least 15 minutes before rolling it into desired shape. Dough can be left in the refrigerator up to three days, or it can be frozen until ready to use.