4 c. all purpose flour
1 3/4 c. shortening
1 tbsp. sugar
1 tsp. salt
1 tbsp. vinegar
1 egg
1/2 c. water

With a fork or pastry blender, mix first flour ingredients. In a separate dish, beat remaining ingredients. Combine two mix, stirring with fork until all ingredients are moistened. Then with hands, mold into a ball. Chill at least 15 minutes before rolling it into desired shape.

Dough can be left in the refrigerator up to three days or it can be frozen until ready to use. Makes two 9 inch double crust pies or four 9 inch shells.