3 c. flour
1 1/4 c. shortening (prefer Crisco)
1 tsp. salt
1 egg, beaten
1 tbsp. vinegar
5 tbsp. water

Cut in shortening to flour and salt mixture. Add mixture of egg, vinegar and water and finish as any pie crust. Makes 3 crusts.

NOTE: Will keep in refrigerator up to 2 weeks. (Also great for cobblers as shell and cover.)