4 c. unsifted all-purpose flour (not instant or self-rising), lightly spooned into cup
1 tbsp. sugar
1/2 tsp. salt
1 3/4 c. solid vegetable shortening (not refrigerated, do not use oil, lard, butter)
1/2 c. water
1 tbsp. white or cider vinegar
1 lg. egg

1. Put first 3 ingredients in large bowl and mix well with a table fork.

2. Add shortening and mix with fork until ingredients are crumbly.

3. In small bowl, beat together with fork 1/2 cup water, the vinegar and egg.

4. Combine the 2 mixtures, stirring with fork until all ingredients are moistened.

5. Divide dough in 5 portions and, with hands, shape each portion in a flat round patty ready for rolling.

6. Wrap each in plastic wrap and chill for at least 1/2 hour.

7. When ready to roll pie crust, lightly flour both sides of the patty; put on lightly floured board or pastry cloth.

8. Cover rolling pin with stockinet and rub in a little flour. Keeping pastry round, roll from center to 1/8 inch thickness and 2 inches larger than an inverted pie pan.

9. Fold in halves or quarters; transfer to pie pan, unfold and fit loosely into pie pan. press with fingers to remove air pockets.

10. Use for either baked pie crust (prick with a fork then bake at 350 degrees for approximately 12 minutes) or use as a recipe directs for an unbaked pie crust.