My "never" fail pie crust.
4 cups all pur flour, 1 tablespoon white sugar, 2 teaspoons salt, whisk together then add, 1 3/4 cup shortening, cut in.
in 2cup measuring cup mix together 1/2 cup water, 1 tablespoon vinegar, brown or white, 1 egg. Beat with a fork until well blended.
Pour over flour mixture and work with hands until well mixed. Chill at least 15 minutes or use within 4 days. Makes 2 double crusts pies or 4 single crusts. Never had a failure in over 40 years. It cooks golden brown and is very flaky.