This pie crust dough can be kept in the refrigerator for up to two weeks. Here are the ingredients:

• 3 cups flour
• 1 1/4 cup shortening
• 1 teaspoon salt
• 1 egg well beaten
• 5 tablespoons water
• 1 tablespoon vinegar
  

Cut shortening into flour and salt. Combine egg, water and vinegar. Pour liquid into flour mixture. Blend with a spoon just until flour is all moistened. Roll out pie crust as needed.

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