1 1/2 C Crisco-make sure it's cold
3 C All purpose Flour
1 Whole egg
5 Tablespoons cold water
1 Tablespoon white vinegar
1 teaspoon salt

1 1/2 C Crisco-make sure it's cold 3 C All purpose Flour 1 Whole egg 5 Tablespoons cold water 1 Tablespoon white vinegar 1 teaspoon salt

In a large bowl with a pastry cutter, gradually work the cold Crisco into the flour for about 3 to 5 minutes until it resembles coarse meal. In a small bowl beat the egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar, and 1 teaspoon of salt. Stir together gently. Separate the dough into thirds, or half if you want a thicker or bigger pie. Form 3 evenly sized balls of dough and place each dough into a large ziplock bag. Use a rolling pin, slightly flatten each ball of dough (about 1/2 inch thick). Seal the bags and place in freezer until you need them. If using immediately place in freezer for 15-20 minutes. Thaw dough, and on floured surface roll out dough starting at center and working out.