5 c. all-purpose flour
1 1/2 tsp. salt
2 1/4 c. vegetable shortening
1 egg
2 tbsp. white vinegar

Combine flour and salt in large mixing bowl; cut in shortening with pastry blender until mixture is of cornmeal consistency. Beat egg; add 1 cup cold water and vinegar.

Pour slowly into flour mixture, stirring with a fork until particles are moistened. Divide pastry into 3 balls; wrap securely in plastic wrap. Refrigerate until ready to use.