3 c. flour
1 tbsp. sugar
1/2 c. cold water
1 tbsp. vinegar
1 tsp. salt
1 1/2 c. shortening
1 egg, beaten

Combine flour, sugar, and salt in bowl. With a pastry blender or fork, cut in shortening until uniform; mixture should be fairly coarse. Stir in water, a little at a time. Stir in egg and vinegar. Chill dough. When rolling, mix in up to 1 cup flour. Divide dough into 2 parts and press into flat circles with smooth edges. Roll dough to slightly less than 1/8 inch thickness to edge of 9 inch circle. Work quickly; roll lightly. Keep rounding edge of pastry. Pinch any broken edges together. Fold dough in half. Gently ease dough into pie pan. Unfold, pat, and fit dough down into pan. Avoid stretching. Trim edges. Place filling in dough lined pan. Moisten edge of dough with cold water. Roll out top crust to edge of 9 inch circle. Trim. Fold in half; make several slits near center. Place on filling; unfold. There should be 1/2 inch rim of pastry beyond edge of pan. Fold extra edge of top pastry under edge of lower pastry. Press on edge of pan to seal. Flute edges of bottom and top together.