No matter how much you handle this dough (and you can beat it with your rolling pin if you like), it will always be flakey, tender and delicious. Scraps can be re-rolled if necessary and crust will never be tough. Dough can be left in the refrigerator up to 3 days. It remains soft and can be taken out and rolled at once. Or it can be frozen until ready to use. Thaw until soft enough to roll. Recipe makes 2 (9 inch) double-crust pies and 1 pie shell (or single-crust pie) or about 20 tart shells.

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

1. Put first 3 ingredients in large bowl and mix well with table fork.

2. Add shortening and mix with fork until ingredients are crumbly.

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

4. Combine the 2 mixtures, stirring with fork until all ingredients are moistened.

5. Divide dough in 5 portions and, with hands, shape each portion in a flat round patty ready for rolling.

6. Wrap each in plastic or waxed paper and chill at least 1/2 hour.

7. When ready to roll pie crust, lightly flour both sides of patty; put on lightly floured board or pastry cloth. Keeping pastry round, roll from center to 1/8 inch thickness and 2 inch larger than inverted pie pan.

8. Fold in halves or quarters; transfer to pie pan, unfold and fit loosely in pie pan. Press with fingers to remove air pockets.