2 1/2 c. flour
1 c. Crisco
1/2 c. milk with 1 tbsp. vinegar
1 tsp. salt

Combine flour, salt and Crisco until a fine mealy texture. Next, add vinegar to milk and then to flour mixture. Mix well. Refrigerate 15-20 minutes in waxed paper. Will last in refrigerator up to 2 weeks wrapped in plastic.