3 c. sifted flour
1 tsp. salt
1 1/4 c. shortening, cut in
1 egg, slightly beaten
5 tbsp. cold water
1 tbsp. vinegar

Makes soft mixture, may have to add enough flour to handle. Makes 4 crusts.

For single crust, bake 8-10 minutes at 450 degrees. For double crust fruit pie, bake 45 minutes at 350 degrees.

Keeps 6 weeks in refrigerator or 6 months in the freezer.