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 4 ingredients. In a separate dish, beat remaining ingredients. Combine the 2 mixtures, stirring with a fork until all the ingredients are moistened. Then with hands mold dough in a ball. Chill at least 15 minutes before rolling it into desired shape.

Dough can be left in the refrigerator up to 3 days. Or it can be frozen until ready to use. Makes two 9 inch double-crust pies and one 9 inch shell.

Note: Dough will remain soft in the refrigerator and can be taken out and rolled at once.