Dont let length of this recipe scare you off of it, it is just "instructions." I write very detailed explecit instructions. It is so wonderfully easy, and you can do it all in fifteen minutes and have five pie crusts for the freezer. From TOO GOOD TO BE TRUE Chet b. chebeck@aol.com This recipe came from one of those random recipes you see in the newspapers occasionally. There was no credit, and it was attached to absolutely nothing. I saw this one several different times over a period of months. It was always titled "Perfect Pie Crust." I presume the editor simply used it for a "filler." I decided to try it and found that it is indeed the PERFECT pie crust. I questioned the vinegar at first, but why should you question anything that produces a result this good! Mix flour, sugar, and salt. Add shortening and mix with fork until consistency of coarse meal. (I prefer to cut in with metal pastry blender.) In small bowl, mix 1/2 cup water with vinegar and egg. Combine with flour mixture and stir around until all is moistened thoroughly. Do this quickly to moisten evenly. Spatula the moistened dough out onto well floured surface. With floured hands, squeeze entire mixture into one big ball and then separate into five equal-sized portions of dough. I weigh each one, adding and taking away from each other to get them all equal. When equal in size, pat out and shape into large hamburger-sized patties. They freeze beautifully, so wrap each in waxed paper and freeze what you do not plan to use immediately. The pie crust dough will defrost in about fifteen to twenty minutes when you are ready to use it. This makes an extremely flaky and extremely good pie crust. IT IS TOO GOOD TO BE TRUE! TIP: To roll out and make a perfect pie crust, I use a plastic ring available in most gourmet cooking equipment stores. These usually come in one package of three different sizes: one for a nine inch pie crust, one for a ten inch, and the other one either larger or smaller than the other two. I choose the one that best fits the size pan I plan to use, allowing for the drop in the pan and an overhang to fold under when making edge of pie crust. I roll the dough out evenly to fit the inside of the plastic ring I am using, lift the ring away, place my rolling pen in the middle of the dough, and lift the side of the dough next to me up and over the rolling pen. Then I gently lift the whole thing (rolling pen and dough together) up and onto pie pan, unrolling dough over pan surface as I go. I gently push the dough into place if unevenly proportioned when unrolling. I then quickly and carefully tuck the overhanging dough under and unto the lip edge of the pan, crimping the dough between my index finger and thumb as I go around, to form a design around the edge. You may have your own particular way to get the rolled-out dough into the pie pan. The above is my way. If yours is easier for you, fine. The way I described is extremely easy once you get the hang of it. Prick bottom of unbaked pie crust with a fork in several places and then put a waxed paper lining in it. Place a cup or more of dried beans on top of waxed paper (or pie crust weights if you use,) spreading to edge of crust before baking. This will keep the crust from puffing up as it bakes. Bake in preheated, 475-degree oven for 12 to 15 minutes. Cover crust with foil if it starts to get too brown while cooking. YIELD: Five 9-inch pie crusts. Posted to Bakery-Shoppe Digest V1 #241 by CHEBECK@aol.com on Sep 15, 1997