3 c. sifted flour
1 tsp. salt
1 1/3 c. shortening
1 lg. egg, beaten
1 tbsp. vinegar
5 tbsp. cold water

Thoroughly mix flour, salt, and shortening; mixture will be coarse. Combine egg, vinegar, and water; mix well. Add to flour mixture all at once. Mix and shape into a ball. Divide into four equal parts. Refrigerate until needed. Dough will keep for 3 months in freezer or for three weeks in refrigerator. Yields 4 pie crusts.