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

Blend first 4 ingredients. Beat egg, add water and vinegar. Combine the 2 mixtures a little at a time until dry ingredients are moist. Stays good no matter how much it is handled. Makes 2 double crust pies and 1 (9-inch) single crust. If making baked shell, prick with fork. Keep whatever is not used in refrigerator. Keeps for a week.