4 c. unsifted flour
1 tsp. sugar
2 tsp. salt
1 3/4 c. Crisco (no substitute)
1 tsp. white vinegar
1 lg. egg
1/2 c. old water

Put flour, sugar, and salt in large bowl and mix with fork. Add Crisco and mix with fork until crumbly. In small bowl, beat water, vinegar and egg with a fork. Combine 2 mixtures using fork until all ingredients are moistened. Divide and shape into 4 round, flat patties. Wrap in wax paper and chill at least 1/2 hour before rolling. Dough may be left in refrigerator up to 3 days or can be frozen up to 6 weeks.

For a baked single crust, place rolled dough in pie pan, prick bottom and sides with fork, and bake at 450 degrees for 10 to 12 minutes.