4 c. unsifted flour
1 tbsp. sugar
2 tsp. salt
1-3/4 c. Crisco
1 tbsp. white or cider vinegar
1 lg. egg
1/2 c. water

Mix dry ingredients with fork. Cut in shortening. In small bowl beat together with a fork the water, egg and vinegar. Combine 2 mixtures with fork until all ingredients are moistened.

Divide dough in 5 portions and shape in a flat round. Wrap in waxed paper or plastic and chill for at least 1/2 hour. When ready to roll lightly flour both sides. Dough can be left in refrigerator up to 3 days. Can also be frozen. Thaw until soft enough to roll.

Makes 2 (9 inch) double crust pies and 1 pie shell.