3 c. all-purpose flour
1 1/2 tsp. salt
2 tbsp. sugar
1 1/4 c. shortening
1 egg, slightly beaten
6 tbsp. cold water
1 tbsp. vinegar

In a bowl combine the flour, salt and sugar. Cut the shortening into the flour mixture until crumbly. Beat the egg; add water and vinegar to the egg and blend the mixture into the flour mixture until all of the flour is moist. Don't overbeat. Sometimes it's a good idea to let the mixture rest for 10 minutes to insure tenderness. Makes pastry for a 2-crust pie.