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

In a large mixing bowl, combine 4 cups flour, 1 tablespoon sugar and 2 teaspoons salt. Add Crisco and mix with a fork until ingredients are crumbly. In a separate small bowl, beat the following together with a fork; 1 tablespoon white vinegar, 1 large egg and 1/2 cup water. Combine the two mixtures, stirring with a fork until completely moistened. Divide dough into five equal portions. Shape each portion into a flat patty for rolling. Wrap each patty in plastic wrap and chill for at least 30 minutes, or overnight. When ready to roll pie crust, lightly flour both sides of patty and roll out. This recipe makes 5 to 7 crusts. The dough patties will keep a week or longer in refrigerator before cooking or rolling out. You may choose to roll out patties and put in aluminum pie pans for freezing. When ready to use, remove from freezer and allow to thaw. For flakier crust, lightly bake, but do not brown. Yield: 5 to 7 pie crusts.