4 c. unsifted flour
1 tbsp. sugar
2 tsp. salt
1 3/4 c. solid vegetable shortening (do not use oil, lard, butter)
1 tbsp. white vinegar
1 lg. egg

Put first 3 ingredients in large bowl and mix well. Add shortening and mix until ingredients are crumbly. In small bowl beat together water, vinegar and egg.

Combine the 2 mixtures, stirring until all ingredients are moistened. Divide dough in 5 portions, wrap in plastic or waxed paper. Chill at least 1/2 hour.

Dough can be left in refrigerator for up to 3 days or frozen until ready to use. Makes two 9 inch double crusted pies and one single pie shell.