3 c. Gold Medal flour (can be sifted)
1 1/4 c. Crisco
1/2 tsp. salt
1 egg
2 tsp. vinegar
5 tbsp. ice water

Blend flour, Crisco and salt with pastry blender. Beat together egg, vinegar, and water. Mix with flour mixture with fork until mixture forms a ball. Roll out on lightly floured pastry cloth with cloth covered roller to 1/8 inch thick. Makes double crust for 9-inch pie or 3 single crusts.