5 cups flour
1 pound shortening
Crack egg into cup and fill to 1 cup mark with ice water
1 teaspoon salt
Mix flour and shortening till pieces of shortening are about pea size (use 2 knifes or pastry blender). Crack egg into a measuring cup and fill to the 1 cup mark with ice water. Mix and add to to flour and shortening mixture. Use your hands and form into a round ball. This makes enough for 4 to 5 crusts.
Cool in regrigerator approximately 1/2 hour. Cut off enough to make a crust and roll thinly. Divide rest into separate pieces and freeze till needed.