3 cups flour
1 1/4 cups vegetable shortening
2 teaspoons salt
1 egg
5 tablespoons cold water
1 tablespoon vinegar

Directions:
Place the flour, shortening, and salt in a large bowl. Use a pastry blender or your fingers to blend the shortening into the flour, blending until small particles are formed.

In a small bowl, beat together the egg, water, and vinegar. Pour about half of the liquid over the dry ingredients and begin to mix the dough, using a fork. While mixing, add just enough of the liquid to make a dough that will hold together in a ball; you may not need all of it. Wrap the pastry and allow to rest briefly before rolling it out.

To bake pie shells, preheat the oven to 400°F. Divide the pastry in half and roll each half in turn, into a large round (about 13 inches), then fit each round into an 8 or 9 inch pie pan. Trim surplus pastry and form a fluted or crimped edge, as desired.

Fit a sheet of aluminum foil into each shell, and partially fill with dried beans or peas. bake in the center of the oven 6 to 8 minutes, or until the edges have begun to set. Carefully remove the beans and foil, prick the pastry lightly with a fork, and continue to bake the shells until lightly golden, another 9 to 12 minutes. Cool before filling.

Makes 2 pie shells.

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