4 c. flour
1 tbsp. white sugar
2 tsp. salt
1 3/4 c. Crisco
1/2 c. water
1 lg. egg
1 tbsp. vinegar

Measure unsifted flour into large bowl. Whisk in sugar and salt. With pastry cutter, blend in Crisco until it resembles fine meal (it will begin to stick together). Beat egg. Add water and vinegar; mix well. Add to dough with fork. Divide into 5 portions, chill 1/2 hour. Makes 5 crusts.

This is enough crust to make 2 crust for 10 x 14 x 1 inch jelly roll (cooking sheet) pan. I make apple squares with this crust. Note: This is such a rich recipe and very easy to repair or patch.