4 c. all-purpose flour
1 3/4 c. shortening
1 tbsp. sugar
2 tsp. salt
1 tbsp. vinegar
1 egg
1/2 c. water

With fork, mix together first 4 ingredients. In a separate dish beat remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then with hands mold dough into a ball. Chill at least 15 minutes before rolling into shape. Dough can be refrigerated for a week or can be frozen. Store in a plastic bag in refrigerator. Makes two 9 inch double crust pies.