4 c. all-purpose flour
1 3/4 c. shortening
1 tbsp. sugar
2 tsp. salt
1 tbsp. vinegar
1 egg
1/2 c. water

Mix shortening, flour, sugar and salt with a fork. In a separate dish, beat vinegar, egg and water. Combine both mixtures, stirring with a fork, until all ingredients are moistened. Chill at least 15 minutes before rolling. Dough can be left in refrigerator at least 3 days or can be frozen. Makes two 9" double crusts and one 9" shell. No matter how much it is handled, it is always flaky and tender.