For 2 and ½ double crust pies:
Measure flour, sugar and salt into large bowl.
Cut in shortening until mixture resembles cornmeal (will have chunks of Crisco in it, this gives you the flakes!)
With a fork, blend together water, vinegar and egg.
Add moist ingredients to dry mixing just until dough forms a ball.
Separate into 5 portions for the whole recipe.
Chill 30 minutes with each portion wrapped separately in waxed paper, if time allows.
Bake at 425º from 8-12 minutes.
For 2 double crust pies use 3 C flour, 2 tsp sugar, 1 tsp salt, 1¼ C Crisco, ½ C cold water, 1 egg, 2 tsp vinegar. Follow the above directions, but separate into 4 portions
For 1 double crust pie use 1½ C flour, 1 tsp sugar, 5/8 C Crisco, ¼ (actually closer to ⅓) C cold water, ½ egg, 1 tsp vinegar. Follow the above directions, but separate into 2 portions