Combine flour and salt. Work in shortening until mixture is consistency of cornmeal. Beat egg lightly. Add water and stir, then add vinegar. Blend into flour mixture to form soft dough. Gather dough into ball. Cut in halves. Flour board well and roll each half into circle 1 inch larger than pie pan. Fit into pan and flute edges.
Makes 2 (9-in.) pastry shells
Your VINEGAR PIE CRUST is ready. Bon appetit!
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