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

With fork mix together first four ingredients. In separate dish beat remaining ingredients. Combine the two mixtures, stirring with a fork until all ingredients are moistened. Dough can be left in refrigerator up to three days, or frozen until ready to use. Makes two 9 inch double crust pies and one 9 inch shell.

No matter how you handle this dough, it will always be flaky and tender.