4 c. flour
1 3/4 c. Crisco shortening
1 tbsp. sugar
1 1/2 tsp. vanilla
2 tsp. salt
1 egg
1/2 c. water

Mix with fork first four ingredients. In separate dish, beat remaining ingredients. Combine the mixture, stirring with fork until all ingredients are moistened. Then with hand, mold dough into a ball. Chill at least 1/2 hour before rolling into desired shape. Dough can be left in refrigerator for up to 3 days. Or it can be frozen until ready to use. Make two 9 inch double crusted pies.