The dough can be left in refrigerator for up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use. Just thaw until soft enough to roll. Makes two 9" pies and one single crust pie.

This recipe came from Marcella, an internet friend. Thanks, Marcella.

4 cups unsifted all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1-3/4 cups Crisco
1/2 cup water
1 tablespoon white or cider vinegar
1 large egg

Put flour, sugar, and salt into large bowl and stir well with fork. Add shortening; mix with fork or fingers until crumbly.

In small bowl, beat together water, vinegar, and egg.

Combine the two mixtures, stirring with fork until all ingredients are moistened and stick together.

Divide dough into five portions; shape into balls. Wrap each ball in plastic or waxed paper and chill for 1/2 hour. Bake as usual for any pie.