4 c. all purpose flour (not instant or self rising)
1 tbsp. sugar
2 tsp. salt
1 3/4 c. shortening, room temperature (do not use oil, lard, butter)
1/2 c. water
1 tbsp. white or cider vinegar
1 lg. egg

In large bowl, stir together with fork flour, sugar and salt; cut in shortening until crumbly. In small bowl, beat together water, vinegar and egg; add to flour mixture and stir until all ingredients are moistened. Divide dough into 5 portions and, with hands, shape each into flat, round patties ready for rolling; wrap each patty in plastic or waxed paper and chill at least 1/2 hour. Dough can be left in the refrigerator up to 3 days, or it can be frozen until ready to use. No matter how much you handle this dough (and you may beat it with a rolling pin!), it will always be tender, flaky and delicious. There will be no more patchwork with pieces falling apart at the last minute, and when you roll it out, it will do exactly what you want it to do. Makes 2 (9 inch) double crust pies and 1 (9 inch) shell.