Pie Crust

Okay, Rachel...this recipe is for you!

Fool Proof Pie Crust from Grandma Hilda Savoldi (Jason's Dad's Mom)
4 cups flour
1 3/4 cups shortning
1 tbsp sugar
1/2 cup ice cold water
2 tsp salt
1 tbsp vinegar
1 egg

mix flour, salt, shortning, and sugar together with fork. in separate bowl beat remaining ingredients. combine two mixtures stirring with a fork until moistened. mold with hands into a ball. chill at least 15 min before rolling into pie crust. dough can be left in refrigerator up to 3 days or it can be frozen. makes 2 9-inch double crusts.

for the chicken pot pie I use this recipe unless I'm in hurry and then I grab a pillsbury crust!
Mix together two large cans of chicken chunks, 2 cans of Veg-all, 1 can of cream of chicken soup, about 1 tbsp dry onion, salt and pepper to taste (more pepper than salt), any other veggies you want. Put in pie crust with top, flute edges and bake at 350 for about 1 hour.