Makes 4 single pie crust or two double pie crust
4 c. all-purpose flour
2 c. Crisco shortening
1 T. sugar
2 t. salt
1 egg
1 T. vinegar
½ c. cold water
In a bowl, mix flour, sugar and salt. Cut in the Crisco.
In separate bowl mix eggs, vinegar and water.
Combine the 2 mixtures and make into a ball.
Roll out on a floured cloth to desired size.
The dough can be rolled several times without toughing the crust.
The piecrust dough will keep in the refrigerator for several weeks.