3 c. flour
1 tsp. salt
1 1/4 c. shortening
1 egg, beaten lightly
5 tbsp. ice water
1 tsp. white vinegar

Combine flour and salt; work in shortening until mixture is consistency of cornmeal. Beat egg lightly. Add water and stir, then add vinegar. Blend into flour mixture to form soft dough. Gather dough into a ball. Cut in halves. Flour board well and roll each half into circle 1 inch larger than pie pan. Fit into pan and flute edges. Yield: Enough pastry for 2 (9 inch) pastry shells.