Servings: Enough for 4 double crusted pies.

5 cups Flour 5 cups Flour
1 Tbsp. Salt 1 Tbsp. Salt
1 Tbsp Sugar 1 Tbsp Sugar
1 lb. all vegetable shortening 1 lb. all vegetable shortening
1 large egg 1 large egg

Sift dry ingredients into a large mixing bowl.
Cut in the shortening.
Break egg into 2 cup measuring cup and beat with a fork.
Add water to 1 cup mark.
Beat again with fork.
Make a well in the centre of the flour mixture and pour in the liquid, mixing lightly with fork and tossing flour in from sides until all is moistened.
Knead.
Wrap air tight and keep in fridge until required.