3 C. Flour
1 tsp. Salt
1 C. Lard or Crisco
1 Egg beaten
1 tsp. Vinegar
5 to 8 T. Water
With a pastry cutter, cut in Lard of Crisco flour and salt until crumbly. Add rest of ingredients. Do not overmix .
If it seems to dry add a little water til it holds together. Refrigerate 1 hour.
Divide dough in 1/2 and roll out on floured board.
If it tears you can patch with a little water on your finger.