4 c. sifted flour
1 3/4 c. Crisco
1 tsp. salt
1 tbsp. sugar

Mix together with pastry cutter to size of large peas. Add 1 medium egg to 1/2 cup cold water; add enough white vinegar to bring to 3/4 cup. Blend into flour mixture gently; cover and let rest in refrigerator 30 minutes. Divide into 5 equal balls. Roll out on floured board. Makes 2 double 9-inch and 1 single. You can refrigerate a day or two if not used.