3 cups flour

1 teaspoon salt

1 ¼ cups shortening

1 egg, beaten

5 tablespoons cold water

1 tablespoon vinegar

In a large bowl, mix flour and salt.  Using a pastry blender, 2 knives or fingertips, cut in shortening until well-blended.  In a 1-cup liquid measure, combine egg, water and vinegar.  Add all at once to the flour mixture, blending with a spoon or fork until flour is moistened.  Divide evenly in 3 pieces.  Pat out 1 piece on a lightly floured surface or between 2 pieces waxed paper.  Using a lightly floured rolling pin, roll dough to a 10-inch circle.  Carefully transfer to an 8-inch pie plate.  Repeat with remaining dough or wrap in plastic wrap and refrigerate up to 2 weeks or freeze.