4 c. flour
1 tbsp. sugar
2 tsp. salt
1 3/4 c. Crisco shortening
1 tbsp. vinegar
1 egg
1/2 c. water

Mix all dry ingredients with Crisco. Beat egg with vinegar and water. Add, stirring with fork until all ingredients are moistened. Shape into ball and chill at least 15 minutes. Roll into desired shape. (I roll mine between 2 pieces of waxed paper and it comes out great!)

Dough can be refrigerated up to 3 days or frozen for up to 6 months. Makes two 9-inch double crust pies and 1 shell.