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

With fork, mix first 4 ingredients in a separate dish. Beat remaining ingredients, combine the 2 mixtures stirring with a fork until all are moistened. Then with hands form into a ball. Chill for 15 minutes. Dough can be kept in refrigerator for 3 days or can be frozen. Makes 2 double crust pies.