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

Mix together flour, sugar, salt, and shortening until size of pea with pastry blender. Mix together water, egg, and vinegar and pour over flour mixture. Stir with fork until blended. Refrigerate at least 15 minutes. Keeps well in refrigerator for 5-7 days. Makes 2 large double crusts.

When I make a 2-crust pie, I always top the fruit with a couple pats of butter before placing the top crust on. I also brush the top with about 1 tablespoon milk.

Bake fruit pies 1 hour at 350 degrees, single crust pies 20 minutes at 350 degrees.