Instructions: Combine flour and salt. Work in shortening until mixture is consistency of cornmeal. Beat egg lightly. Add water and stir, then add vinegar. Blend into flour mixture to form a soft dough. Gather dough into a ball. Cut in halves. Flour board well and roll each ball into circle 1 inch larger than pie pan. Fit into pan and flute edges. Enough pastry for 2 (9-inch) pastry shells.

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