4 C. all-purpose flour

1 3/4 C. Crisco

1 T. sugar

2 tsp. salt

1 egg

1 T. white vinegar

1/2 C. ice cold water

With fork, mix first four ingredients. Beat egg with vinegar and water. Add flour mixture to liquid and blend with fork until moistened.

Mold into ball and refrigerate at least 15 minutes or up to three days. Makes 4 crusts for 9 inch pies. Can freeze dough up to 6 months.