4 c. flour lightly spooned into cup
1 tbsp. sugar
2 tsp. salt
1 3/4 c. shortening (not refrigerated, not oil, lard, butter)
1/2 c. water
1 tbsp. white or cider vinegar
1 lg. egg

Mix in large bowl and stir with fork, flour, sugar and salt. Cut in shortening with fork until crumbly.

In small bowl beat together water, vinegar and egg. Add to flour mixture and stir until all ingredients are moistened.

Divide dough into 5 portions and with hands shape each in plastic or waxed paper and chill at least 1/2 hour. When ready to use lightly flour both sides of patty and roll out on lightly floured board or pastry cloth. Roll from center to 1/8 inch thickness, 2 inches lager than inverted pan.

No matter how much you handle this dough it will always be flaky, tender and delicious. Can be kept in refrigerator 3 days or can be frozen until ready to use. Makes two 9 inch double crust and one pie shell. Bake pie shell on center rack in preheated 450 degree oven 12- 15 minutes or until golden brown.

NOTE: You can prevent soggy bottom on two pie crust by baking pie on lowest rack in oven at temperature specified in individual recipes.