4 c. unsifted all-purpose flour
1 tbsp. sugar
2 tsp. salt
1 3/4 c. shortening
1 tbsp. white or cider vinegar
1 lg. egg
1/2 c. water

Put first 3 ingredients in large bowl and mix well with fork. Add shortening and mix with fork until crumbly. In small bowl, beat together with fork the water, vinegar and egg. Combine 2 mixtures until all moistened. Divide dough in 5 portions and shape each in flat round patty for rolling. Wrap each in plastic or waxed paper and chill at least 1/2 hour.

Lightly flour both sides of patty and put on lightly floured board. Cover rolling pin with stockinet and rub in a little flour. Keeping pastry round, roll from center to 1/8" thickness and 2" larger than inverted pie pan. Fold in halves or quarters and transfer to pie pan, unfold and fit loosely in pie pan. Press with finger to remove air pockets. Can be left in refrigerator for 3 days and be frozen. Makes 2 (9") double crusts and 1 single.