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

With fork mix together first four ingredients. In separate dish beat eggs, vinegar, water. Combine, stirring with a fork until moistened. With hands, mold into a ball. Chill 15 minutes before rolling into desired shape. Dough can be left in refrigerator up to 3 days and can be frozen until ready to use. Makes 2 (9") double crust pies and 1 (9") shell. No matter how much you handle this dough it will always be flaky and tender.