1 1/4 c. solid shortening
3 c. sifted all purpose flour
1 tsp. salt
1 egg, well beaten
5 tbsp. water
1 tbsp. vinegar

Cut shortening into flour and salt using a pastry blender or two knives. Combine the beaten egg, water and vinegar. Pour liquid into flour mixture all at once. Blend with a fork. This will keep in the refrigerator up to 2 weeks or may be rolled and used immediately. Bake as for regular pie recipe. Makes 2 (8" or 9") double crust pie shells or 4 single pie shells.