Ingredients
Makes 3 pastry shells for 8-inch pies
3 cups flour
1 teaspoon salt
1 ¼ cups shortening
1 egg, beaten
5 tablespoons cold water
1 tablespoon vinegar
Directions
In large bowl, mix flour and salt. Using pastry blender, cut in shortening until well-blended and texture resembles coarse meal. In another bowl, combine egg, water, and vinegar. Add to flour mixture. Using fork, mix until moistened. Divide into 3 portions. Use 2 for blueberry pie (wrap remaining dough in freezer wrap. Refrigerate up to 2 weeks or freeze)