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

1. Mix together flour, sugar and salt. Cut in shortening until mixture is consistency of small peas.

2. B eat egg; mix together with vinegar and water. All at once, add to flour mixture.

3. Divide into 4 balls of equal size. Refrigerate for 1/2 hour while you make filling. Yield: 2 double-crust pies. Cut in half for 1 pie.