4 c. sifted all-purpose flour
1 tbsp. sugar
2 tsp. salt
1 3/4 c. Crisco
1 tbsp. white or cider vinegar
1 lg. egg
1/2 c. cold water

Add first 3 ingredients to bowl and mix with pastry blender or fork. Add Crisco and mix until crumbly. In small bowl beat together 1/2 cup water, vinegar and egg.

Combine the 2 mixtures with fork until all are moistened. Divide dough into 4 parts. Wrap each in plastic wrap and chill at least 30 minutes. Roll dough on lightly floured surface. For mini crusts, pinch off small balls, roll and press into tiny tins.