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

Mix first 4 ingredients with a fork or pie crust blender. In separate bowl, beat remaining ingredients. Combine both mixtures, stirring with a fork, then with hands. Mold dough in a ball. Chill for at least 1/2 hour, then roll dough. Makes 5 crusts. Dough keeps in refrigerator for a week or more.