4 c. flour - lightly spooned into cup
1 tbsp. sugar
2 tsp. salt
1 3/4 c. shortening
1/2 c. water
1 tbsp. vinegar
1 lg. egg

No matter how much you handle this dough it will not be tough. You can reroll without changing the texture!

Measure very carefully - in large bowl stir together with fork the flour, sugar and salt. Cut in shortening with fork until crumbly. In small bowl beat together water, vinegar and egg. Add to flour mixture and stir until all ingredients are moistened. Divide dough into 4 portions, shape into patty. Cover with plastic wrap or wax paper and chill at least 1/2 hour. When ready to use, lightly flour both sides of patty and roll on floured board or pastry cloth. Can be kept in refrigerator up to 3 days or frozen for a couple weeks.