5 c. flour
2 tsp. salt
1 lb. shortening or lard
1 tsp. vinegar
1 egg

Cut together flour, salt, and shortening. Put vinegar and egg into measuring cup; fill to 1 cup with water. Mix with fork to break egg. Pour into flour mixture. Mix well with hands until all flour is absorbed. Refrigerate at least 1 hour before rolling. Use plenty off flour on board as pastry is very rich. Refrigerate up to 7 days; also freezes well.