4 cups all-purpose flour
1 TBSP sugar
1 3/4 cup vegetable shortening
2 tsp salt
Mix with fork or pastry cutter until mixture resembles crumbs.
Beat 1 egg, then add 1 TBSP vinegar and 1/2 cup water. Pour into center of flour mixture, stirring with a fork until moistened. With hands mold into a ball. Chill at least 15 minutes. Roll into desired shape. Dough can be left in fridge for up to 3 days. Makes 2, 9" double-crust pies and one 9 inch shell.
