1 1/4 c. Crisco
3 c. flour
1 tsp. salt
1 egg, well beaten
5 tbsp. water
1 tbsp. vinegar

Mix regular pie crust method; wrap in waxed paper and chill in refrigerator. Will keep 2 weeks in refrigerator. Will make two 2-crust pies. Bake at 425 degrees for 10 minutes, then at 350 degrees.