4 c. flour
2 tsp. salt
1 tbsp. sugar
3/4 c. vegetable shortening
Slightly less than 1/2 c. water
1 tbsp. vinegar
1 beaten egg

Sift together first three ingredients. Cut in shortening. When pea-size, sprinkle this mixture with the wet ingredients which have been mixed together. Stir quickly with a fork to form a ball. Let stand at least 10 minutes. Then work into four balls. Roll out with as little flour as possible. Makes 2 double crust pies or 4 shells. Dough freezes well either raw or baked. Also dough can be kept in refrigerator for a week or two. This pie crust is always flaky and tender no matter how much you mix or roll it.