4 c. flour
1 tbsp. sugar
2 tsp. salt
1 large egg
1/2 c. water
1 3/4 c. shortening, lard, butter (not oil)
1 tbsp. vinegar

Put first 3 ingredients in large bowl and mix well with fork. Add shortening and mix well with fork until ingredients are crumbly.

In small bowl, beat together with fork the water, vinegar and egg. Pour into dry ingredients until moistened. Divide dough into 5 parts and shape each portion in a flat patty. Ready for rolling. Wrap each in plastic wrap or waxed paper and chill at least 1/2 hour. Dough can be left in refrigerator up to 3 days or it can be frozen until ready to use.

Makes 2 (9-inch) double crust pies.