3 cups flour
1-1/2 cups shortening
1 egg
1 tsp. vinegar
2 tsp. salt
5 tbsp. water

Mix dry ingredients then cut into shortening. Take separate bowl and beat vinegar, egg, and water. Beat until very light. Mix liquid and dry ingredients together. Chill 15 minutes. This makes two 9” crusts and one 8” crust. This can be refrigerated up to 2 weeks or frozen before making into crusts or after.