4 cups all-purpose flour
2 cups Crisco2 tsp. kosher salt
1 egg
1 tbsp. vinegar
½ c. water
In a bowl, blend flour, Crisco and salt with a pastry blender, or two knives, until crumbly. Stir together egg, vinegar and water; add to flour mixture and blend. Shape dough into two equal-size disks; wrap in plastic wrap and refrigerate for at least 30 minutes before rolling out. Makes two double crust pies.
