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

Cut shortening into flour and salt. Combine egg, water and vinegar. Pour liquid into flour mixture all at once. Blend with spoon just until flour is all moistened. Makes 2 double crusts. Will keep in refrigerator for 2 weeks.