1 tbsp. vinegar
3 c. all-purpose flour
1 1/4 c. shortening
1 tsp. salt
1 egg, well beaten
5 tbsp. ice water

Cut shortening into flour and salt. Combine egg, water and vinegar. Pour liquid into flour mixture all at once. Blend with a spoon just until flour is all moistened. This is an easy crust to handle and can be rerolled without toughening. It also keeps in the refrigerator for up to 2 weeks.