In small bowl, beat together: 1 tbsp. vinegar 1 egg

Add to first mixture and blend until dry ingredients are moistened. Mold dough in a ball and chill at least 15 minutes. Dough can be stored in refrigerator up to 3 days, or it can be frozen until ready to use. Refrigerated dough can be rolled immediately. Makes 2 double-crust 9-inch pies and one 9-inch shell.