4 c. flour
1 3/4 c. shortening
1 tbsp. sugar
2 tsp. salt
1 tbsp. vinegar
1 egg
1/2 c. water

Mix first 4 ingredients with pastry blender or fork. In separate dish beat liquids. Combine mixtures stirring until all are moistened. Mold dough into a ball and chill for 15 minutes. Dough can be kept in refrigerator for up to 3 days. Roll out on floured surface.

Makes five 9 inch crusts (2 double crust pies and 1 shell).