(5 single crusts or 2 doubles + 1 single).

4 c. unsifted flour
1 tbsp. sugar
1 1/2 tsp. salt
1 1/2 c. shortening
1 egg
1 tbsp. vinegar
1/2 c. cold water

Blend flour, sugar, and salt in mixing bowl. Cut in shortening with pastry blender (or use 2 knives in cutting motion) until pieces are size of small peas. Blend egg, vinegar and water. Sprinkle over flour mixture, a tablespoon at a time, tossing lightly with a fork until all is moistened. Gather into a ball with hands. Chill several hours or overnight. Roll on lightly floured pastry cloth or board into a circle about 1 inch larger than pie pan, roll from center out to edge.

If edges split, pinch together. Fit loosely into pie pan. For baked crust, prick bottom and sides well with a fork to prevent puffing as shell bakes. Bake at 450 degrees about 10 minutes, or until golden brown. If filling and crust are baked together, do not prick pastry. Fill and bake as recipe directs. Wrap any extra dough in foil or several thicknesses of waxed paper and store in refrigerator.