3 c. flour
1 tsp. salt
5 tbsp. water
1 1/4 c. shortening
1 egg
1 tbsp. vinegar (real lemon juice for substitute)

Cut shortening into flour and salt. Combine egg, cold 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. It will keep in refrigerator for 2 weeks. Makes 2 double crusts for 9-inch pans.