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Mix flour, sugar and salt in a large bowl. Add Crisco and mix until crumbly with pastry blender. In small bowl, beat together with fork, 1/2 cup water, vinegar, and egg. Mix into dry ingredients until moist. You can shape with your hands. Divide into 5 individual portions, shape each into a flat circle. Store in plastic bags. Chill 1/2 hour before rolling into crusts. If you want to freeze them for future use, roll the dough flat before freezing. Freeze in a ziploc bag separating each pie crust with wax paper.
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