4 c. unsifted all-purpose flour (or self-rising), lightly spoon into cup
1 tbsp. sugar
1 tsp. salt
1 3/4 c. solid veg. shortening (not refrigerated), do not use oil, lard, butter
1/2 c. water
1 tbsp. white or cider vinegar
1 lg. egg

Place first 3 ingredients into a large bowl and mix well with a fork. Add shortening and mix ingredients until crumbly. In a small bowl, beat together with fork, water, vinegar and egg. Combine the two mixtures, stirring with fork, until all ingredients are moistened.

MOST IMPORTANT - now KNEAD mixture until pliable. Divide dough into 5 portions. With hands, shape each portion into a flat, round patty ready for rolling. Wrap each patty in waxed paper or plastic wrap. Chill at least 1/2 hour.

When ready to roll pie crust, lightly flour both sides of patty and roll out on a lightly floured surface. Once rolled, fold in half or quarters. Place folded pie crust in pan, open and spread loosely. Press with fingers to remove air pockets. Makes 5 pie crusts.