5 c. sifted unbleached flour
2 tsp. salt
1 tbsp. vinegar
Icy cold water
2 c. shortening
1 egg, beaten

Combine shortening, salt and flour until the size of small peas. Put vinegar and egg into a measuring cup, then fill to the 1 cup mark. Add to the flour and mix well. This is a soft dough.

Roll between pastry cloth or waxed paper. If dough is too soft, refrigerate for 10-15 minutes. Divide into 8 pieces. Each piece will make an 8-inch pie crust. You can freeze the remaining pieces until you need them. Makes 8 crusts.