Never Fail Two Flaky Pie Crust (with shortening)*

 Makes two 9-inch pie crusts

Ingredients:

3 cups Flour

1 teaspoon salt

1-1/3 cup shortening (I use Crisco)

1 egg

1 Tablespoon vinegar

3 Tablespoon cold water

1 egg yolk

1 Tablespoon

Directions:

1. Combine the flour and salt in a medium sized bowl. Cut in the shortening with a pastry blender until it is the size of small peas.
2. Combine the egg, vinegar and water and whisk with a fork until blended
3. Mix the egg mixture into the flour until well combined and you can form it into a ball.
4. Divided into two balls and roll out the dough on a lightly floured surface. The dough is very forgiving and you can easily repair any cracks or tears. /  *For a lighter and flakier crust instead of the flour use plastic wrap to roll it out on. Lay two sheets out on the counter overlapping 1-2 inches place the dough on it and put another two sheets of plastic wrap on top of it. (When the dough is rolled out between the plastic wrap it doesn't need the added flour which makes it tougher.) Pull the top sheets off and use the bottom sheets to pick the rolled out dough up and flip on to the pie pan. The same sheets can be reused for rolling out the top crust.
5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust. Put three slits in the top crust before putting it in the oven.

-Trim the bottom crust once it is in the pan and then put the extra dough in the ball for the top crust. 

-Rolling the dough out with the flour method works better for pastry's that need to be shaped more. The dough will be tougher but easier to manipulate.   

From wiveswithknives.net marionberry-pie recipe