4 c. all purpose flour
1 3/4 c. shortening (Crisco or lard)
1 tbsp. sugar
2 tsp. salt
1 tbsp. vinegar
1 egg
1/2 c. water

With a fork mix together first four ingredients. In separate bowl beat the remaining ingredients. Combine the two mixtures until all is moistened. Mold dough into a ball with your hand. Chill 1/2 hour before rolling into shapes. Dough can be left in refrigerator up to three days or can be frozen until ready to use.

Makes two double crust pies and 1 (9") shell.