3 c. flour (I use WONDRA flour - important)
1 1/4 c. shortening
1 tsp. salt
1 egg, well beaten
5 tbsp. water
1 tbsp. vinegar

Cut shortening into flour and salt. Combine egg, water and vinegar. Pour liquid into flour mixture all at once. Blend with a spoon just until flour is all moistened.

This is an easy crust to handle and can be re-rolled without toughening. Can be kept in refrigerator for up to 2 weeks or frozen for 2 months. (It is easier to roll out if removed from the refrigerator for about 10 minutes.)