3 c. sifted flour
1 c. plus 2 tbsp. Crisco or Spry
1 beaten egg
1 tbsp. vinegar
5 tbsp. ice water
1 tsp. salt

Put flour in bowl. Add shortening and salt. Cut with pastry knife or 2 knives until well mixed or crumbly. Mix beaten egg, ice water and vinegar. Add to flour and shortening mixture until forms dough. Divide into 4 balls. Makes 3 double crust pies. Will keep in refrigerator for week.