4 c. all-purpose flour
1 3/4 c. vegetable shortening
1 tbsp. sugar
2 tsp. salt
1 tbsp. vinegar
1 egg
1/2 c. water

Mix first 4 ingredients together with a fork. In separate bowl, beat remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then with hands, mold dough into a ball. Chill at least 15 minutes before rolling it into desired shape. Dough can be left in refrigerator up to 3 days. Or it can be frozen until ready to use. This recipe makes pastry for 2 (9-inch) double crust pies and 1 (9-inch) shell. The dough may be handled as much as you wish, yet it will be tender and flaky. "If you've never made pie crust before, this will work for anyone."