5 c. flour
2 c. shortening
1 tbsp. salt
1 tbsp. sugar
1 egg (break egg into 1 c. measuring cup & finish filling cup with water)

Combine all ingredients thoroughly. Refrigerate before rolling into pie crusts. Can be kept in refrigerator at least 1 week. Can also be made into pie crust portions and frozen. Makes 6 (2 crust) pies.