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

Mix with fork, flour, shortening, sugar and salt. In separate bowl, beat remaining ingredients. Combine 2 mixtures, stirring with a fork until moistened. With hands, mold dough in a ball. Chill 15 minutes before rolling. Dough can be refrigerated up to 3 days. Roll between wax paper or plastic sheets. Makes two 9-inch double pies and 1 shell (5 crusts).