3 c. flour
1 1/2 c. shortening (Crisco)
1/2 tsp. salt
5 tbsp. cool water
1 egg
1 tbsp. vinegar

Combine flour, shortening and salt. Mix well with pastry blender. Mix together water, vinegar and egg. Combine 2 mixtures and mix lightly with fork. Roll out and put in pie pan.

Note: This can be rolled out several times and still comes out tender and flaky. Stores well in refrigerator for a couple weeks. Makes 2 double crusts.