4 c. flour
1 3/4 c. Crisco shortening
1 tbsp. sugar
2 tsp. salt

Mix the above four ingredients together until crumbly.

1 egg
1/2 c. water
1 tbsp. vinegar

Beat these three ingredients with a fork, then add to the flour mixture, stirring until all is moistened. Divide into five portions and wrap and chill for at least 30 minutes before using.

Will keep in refrigerator for four days or may be frozen if keeping longer.

No matter how much this dough is handled, it will always be flaky, tender and delicious. Scraps can be re-rolled and will never be tough.