4 c. sifted all-purpose flour (not instant or self-rising), lightly spooned into measuring cup
1 tbsp. sugar
2 tsp. salt (omit if on low-sodium diet)
1 3/4 c. solid vegetable shortening such as Crisco (not refrigerated; do not use lard, butter)
1 tbsp. white vinegar or lemon juice
1 lg. egg

1. Put first 3 ingredients in large bowl and mix well with table fork.

2. Add shortening and mix well with fork or pastry blender until ingredients are crumbly.

3. In small bowl, beat egg well with fork, add 1/2 cup water and vinegar. Mix well.

4. Combine the 2 mixtures, stirring with fork until all ingredients are moistened.

5. Divide dough into 5 portions and with hands, shape each portion in a flat round patty ready for rolling.

6. Wrap each piece in plastic or waxed paper and chill at least 1/2 hour. Sandwich bags are better than waxed paper.

7. When ready to roll pie crust, lightly flour both sides of patty; put on lightly floured board or pastry cloth.

8. Cover rolling pin with stockinet and rub a little flour in cover. Keeping pastry round, roll from center to 1/8 inch thickness and 2 inches larger than inverted pie pan.

FOR BAKED PIE SHELL:

9. Transfer crust to pie pan and fit loosely in pan. Press with fingers to remove air pockets. Using table fork, prick bottom and sides of pastry thoroughly. Using a heavy aluminum pie pan with perforated bottom helps prevent shrinkage of crust. If crust puffs up during baking, perforate with table fork or toothpick. Bake in 425 degree oven until golden brown, about 15 to 18 minutes. Cool on cake rack. Fill as desired.

FOR TWO-CRUST PIE: Turn desired filling into pastry-lined pan. Trim edge of pastry 1/2 inch from rim of pan. Roll second round of dough, fold in halves or quarters and cut slits for steam to escape. Moisten edges of lower crust with cold water. Transfer top crust to pie pan, unfold and roll top edge under lower edge, pinching top and bottom edges together or press with fork. From a stand-up rim on edge of pan to seal well and make fluting easier. Flute edge. To prevent excessive browning, cover edge with a 2 to 3 inch strip of foil. Remove for last 15 minutes of baking.