Makes 5 single or 2 1/2 double crust pies. Dough can be frozen and re-thawed to use.

4 c. flour
1 3/4 c. vegetable shortening
1 tbsp. sugar
2 tsp. salt
1 tbsp. vinegar
1 egg
1/2 c. water

Using a pastry blender of a fork, combine first 4 ingredients until blended. Beat the egg lightly with a fork and mix with the vinegar and water.

Combine liquid and dry ingredients, mixing just until moist. Shape into a flattened ball and refrigerate at least 20 minutes before rolling.

May be kept for up to 3 days in the refrigerator or freeze until ready to use.