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

With fork or pastry blender, mix together the first 4 ingredients. In a separate dish, beat remaining ingredients. Combine the 2 mixtures, stirring with a fork until all are moistened. Then with hands, mold dough in a ball. Chill at least 15 minutes before rolling into desired shape. Makes two 9-inch double crust pies and one 9-inch shell.

Can be kept up to 3 days in refrigerator or can be frozen until ready to use. Will remain soft in refrigerator, no matter how much it is handled.