1 1/2 cups Crisco (vegetable shortening)
3 cups all purpose flour
1 egg
1 tablespoon white vinegar
1 teaspoon salt
4 - 5 tablespoons very cold water
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour until it resembles coarse meal.
In a small bowl, beat an egg with a fork. Pour the egg into the flour/shortening mixture. Add vinegar, salt, and water.
Stir together gently until all ingredients are incorporated. With floured hands, separate the dough into thirds. Place each piece of dough in a
large ziplock bag. Using a rolling pin, slightly flatten each ball of dough to about 1/2 inch thickness to make rolling easier later.
Seal the bags and place them in the freezer. If you're going to use them to bake with immediately, leave them in the freezer to chill for 15
to 20 minutes.