3 c. flour
1 1/4 c. shortening
1 tsp. salt
1 egg, well beaten
5 tbsp. water
1 tbsp. vinegar

Cut shortening into flour and salt. Combine egg, vinegar and water. Pour liquid into flour all at once. Blend just until flour is all moistened. This is an easy crust to handle and be rerolled without toughening. It keeps in the refrigerator 2 weeks. This recipe may be doubled, rolled and placed into pie plates and frozen.