The Tompkins Family

Pie Crust: (Makes 2 pies [four 9 in. crusts])
4 cups all-purpose flour (2 white 2 wheat)
1 tablespoon sugar
2 teaspoons salt
1 3/4 cup vegetable shortening at room temperature

1/2 cup water
1 tablespoon lemon juice
1 large egg

Mix the first 3 ingredients together.
Cut in the vegetable shortning with a fork or in my preference a pastry blender.
In a separate bowl, beat remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened.
Then with hands, mold into a ball. Put into a baggie or cover and seal, then chill at least 15 minutes before rolling in desired shape.
Can be left in refrigerator for only 3 days or may be frozen until ready to use.