Marilyn's No-fail Pie Crust

This pie crust recipe is the only one I have ever used and it always works for me. The consistency is much different from others I have seen. It comes from one of my mother's friends.
Mix together in large bowl with pastery cutter:

3 cups flour

1 teaspoon salt

1 cup shortening

Put the bowl in freezer while mixing:

1 egg

1 teaspoon white vinegar

1/4 cup cold water

Add egg mixture to dry ingredients. Blend until ball forms, but don't over mix. Roll out between 2 sheets wax paper to fit pie dish. Makes one pie, top and bottom crust or two bottom only. Bake according to filled pie directions or bake at 450 for 8-12 min for pudding pies.

Recipe Source: Marilyn Bjorkman