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

With fork mix first 4 ingredients in a small bowl. Beat 1/2 cup water and remaining ingredients together. Add to first mixture and blend with fork until all is moist. With hands mold dough in ball and chill at least 15 minutes. Refrigerated dough can be rolled at once or stored up to 3 days.

Yields - 2 double crusts and 1 single shell.