4 c. flour
1 1/2 c. vegetable shortening
1 tbsp. sugar
2 tsp. salt
1 tbsp. vinegar
1 egg
1/2 c. water

With a fork, mix together first 4 ingredients. In a separate bowl, beat remaining ingredients. Combine the two mixtures, stirring with a fork until all ingredients are moistened. With hands, mold dough into a ball. Chill. Dough can be left in the refrigerator up to 3 days or it can be frozen. Makes two double crust pie shells.