4 c. unsifted flour (not instant or self-rising), lightly spooned into cup
1 tbsp. sugar
2 tsp. salt
1 3/4 c. Crisco (don't use oil, lard, butter)
1 tbsp. vinegar
1 lg. egg
1/2 c. water

1. Put first 3 ingredients in large bowl and mix well with pastry blender.

2. Add shortening, mix well with pastry blender until crumbly.

3. In small bowl, beat together with fork 1/2 cup water, vinegar and egg.

4. Combine both mixtures, mix until all ingredients are moistened.

5. Divide into 5 portions of 7 ounces a piece. Wrap each with wax paper. Chill 1/2 hour. Keeps refrigerated for 3 days or freeze until ready to use.