2 c. flour
1 tsp. salt
5 1/2 tbsp. milk
2/3 c. shortening
1 egg, beaten

Cut in shortening until course like cormeal. Add egg and milk mixture. Stir with knife or pastry fork until ball is formed. Roll out to fit dish. Using a pastry cloth and rolling pin cover makes it possible to roll this crust almost paper thin. Enough for 2 double crusted pies.