5 c. flour
6 tbsp. sugar
1 lb. shortening
1 egg, beaten, plus enough water to make 1 c.
2 tbsp. vinegar
1 tsp. salt

Cut shortening into flour until it is about the size of small peas. Beat egg in measuring cup and add water. Add vinegar and salt. Blend mixture with your hands until enough is smooth and not sticky. Add more flour, if necessary. Pull off enough dough to form a ball that can be held easily in your palm

On a floured cloth, flatten the balls with your hands into a 1/2 inch thick disc. Rub rolling pin with flour, roll dough, starting from center and working out until a circle is formed about 1 inch larger than your pie pan. Lift dough carefully into pie pan, patting it down gently to avoid air pockets. Flute edges and pop into freeze. As each crust freezes, you can place waxed paper between to stack.

Insert all into large freezer bags. Use as needed. Before baking, prick bottom of crust and edges and brush with egg whites. This will prevent them from becoming soggy. Bake at 450 degrees for 8-10 minutes.