3 c. flour
1 c. lard or Crisco
1 tsp. salt
1 beaten egg
1 tbsp. vinegar
5 tbsp. water

Combine flour, lard and salt in large bowl. Cut with pastry cutter until small coarse balls (about the size of peas). Mix egg, vinegar and water in cup or small bowl. Add to flour mixture and blend well with fork. Pastry rolls better if placed in refrigerator for about 45 minutes. When ready to use, roll out on floured surface and place in pie plate.

Bake shell at 425 degrees for about 12 minutes or until golden brown for shell or according to directions for other filled pie. Will keep up to 2 weeks in refrigerator (covered).