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

Mix first four ingredients. In a separate bowl mix remaining ingredients. Combine the two mixtures. Chill in refrigerator 15 minutes or may be kept for days. This recipe makes 4 to 5 pie crusts. These crusts can be frozen for several weeks. The crusts bake up tender and flaky every time - even for me.