4 c. unsifted all-purpose flour, lightly spooned into c.
1 tbsp. sugar
1 3/4 c. solid vegetable shortening, not refrigerated (do not use oil, lard,
oleo, or butter)
2 tsp. salt
1 tbsp. vinegar
1 lg. egg
1/2 c. water

Put flour, sugar, and salt in large bowl; mix well with table fork. Add shortening; mix with fork until crumbly. In small bowl, beat together with fork water, vinegar, and egg. Combine the 2 mixtures, sifting with fork until all ingredients are moistened. Divide dough into 5 portions and with hands; shape each into flat, round patty ready for rolling.

Wrap each in plastic or waxed paper and chill at least 1/2 hour. When ready to roll crust, lightly flour both sides of patty, put on lightly floured board or pastry cloth. Rub a little flour on rolling pin. Keeping pastry round, roll from center to 1/8 inch thick and 2 inches larger than inverted pie pan. Fold in halves or quarters in pie pan; press with fingers to remove air pockets.