Pie Crust-Jane Puckett

For three crusts:

Mix with pastry knife:

3 c plain White Lily flour

1 beaten egg

1 c Crisco or butter

1 t salt

1 t vinegar

When it is the consistency of corn meal. Add 5 T cold water and stir with a fork.

If the dough will form a ball, divide into thirds and roll out each crust on floured

board.  If the dough is still too dry, add more water 1 T at a time. Try not to stir

with a fork any more than necessary because this makes the dough tough.

Freezes well.