FLAKY PIE CRUST:
Crumble Flaky Pie Crust Mix, if frozen. Put mix in a medium bowl.
In a small bowl, combine ice water, egg and vinegar. Sprinkle a spoonful of the water mixture at a time over the flacky pie crust mix and toss with a fork until dough barely clings together in the bowl.
Roll out dough to desired thickness between 2 sheets of lightly floured waxpaper. Place dough in 9-inch pie plate without stretching. Flute edges.
If filling recipe calls for a baked picrust, preheat oven to 425 degrees F. (220 degrees C.). Bake 10 to 15 minutes, until very lightly browned. Cool.
Fill and bake according to directions for filling.
For double crust pie, place top crust over filling, press and flute edges, and cut slits in top crust. Makes enough crust for one 9-inch double-crust pie or two single-crust pies.
