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

Beat egg and vinegar together with half-cup of water. Mix together remaining ingredients with a fork. Pour egg-vinegar mixture into dry ingredients, mixing all together with a fork until all are moist. Chill at least 15 minutes. Roll out. Can be refrigerated for up to 3 days, or frozen until needed. Makes 2 (9 inch) double crust pies.