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

Mix first 4 ingredients. Beat remaining ingredients; combine both mixtures. Stir with fork until blended, then with hands mold dough into a ball. Chill 15 minutes before rolling out. Can be left in refrigerator for 3 days or be frozen. Makes 2 double 9-inch crusts.