1 c. shortening
3 1/4 c. sifted flour
3/4 tsp. salt
1 egg, beaten until frothy, then mix with enough cold water to make 3/4 c.
1 tsp. vinegar

Cut shortening into flour and salt until it is the texture of coarse crumbs. Combine the egg-water mixture with the vinegar. Add to flour mixture a little at a time mixing briskly with a fork until pastry just holds together. (Do not over mix or pastry will be tough.)

Best if rolled between 2 sheets of waxed paper and then turned into pan. Bake at 425 degrees for 10-15 minutes. Yield: 3 (8 inch) crusts; 2 (9 inch) crusts; or 1 double 9 or 10 inch crust.