4 c. flour
1 3/4 c. vegetable shortening
1 tbsp. sugar
2 tsp. salt
1 tbsp. vinegar
1 egg
1/2 c. water

With a fork, mix together first four ingredients. In a separate dish, beat remaining ingredients. Combine the two mixtures, stirring with a fork until all ingredients are moistened. Then with hands mold dough in a ball. Chill at least 15 minutes before rolling. Dough can be left covered in refrigerator for up to 3 days. Or frozen until ready to be used. Makes 2 (9-inch) double crust pies and one (9-inch) shell.