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

Variation: 1 1/2 cups shortening with 1/4 cup butter.

Mix together first four ingredients. In a separate dish beat remaining ingredients. Combine the two mixtures, stirring with a fork until all ingredients are moistened. Mold dough in a ball in saran wrap. Chill at least 15 minutes before rolling out.

Dough can be left in refrigerator up to 3 days, or it can be frozen until ready to use. Makes two 9 inch double crust pies and one single pie crust.