3 c. flour
1/2 tsp. salt
1 tbsp. vinegar
1 c. Crisco
1 egg, slightly beaten
1/3 c. water

Combine flour, salt and cut in Crisco. Mix egg, vinegar and water, add to flour mixture. This makes a soft dough, mix only until all liquid is absorbed and handle gently. Roll gently, makes enough for two 9-inch double crust pies or several single crust pies depending on pan size. Will keep in refrigerator several days or freeze unused portion, if desired.