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

Mix first four ingredients with a fork. In separate dish beat remaining ingredients. Combine the two until all are moistened then mold dough into a ball. Chill at least 15 minutes before rolling into shape. Dough can be kept refrigerated 3 days or frozen until ready to use. Make 2 (9 inch) double crusts and 1 (9 inch) shell (total 5 pie shells).