1 c. Crisco or lard
3 c. flour
1/2 tsp. salt
1 tbsp. vinegar
1 egg, slightly beaten
6-7 tbsp. cold water

Combine flour and Crisco (or lard) until a consistency of cornmeal. Break egg and beat slightly in a cup measure; add salt and cold water and vinegar; beat very little more. Add to flour mixture, work only as much as needed. Use 2 waxed paper sheets to roll crust between, flouring sufficient to keep from sticking.

Remember the less the mixture is worked, the flakier the crust will be. Will make 2 double and 1 single crust. If less are needed. wrap the balance of the dough in waxed paper and store in refrigerator. Can be kept up to a week this way.