Egg Pastry

Directions

1. 1
   Sift flour and salt.
2. 2
   Cut in shortening until it looks like cornmeal.
3. 3
   Beat egg slightly.
4. 4
   Add vinegar and water.
5. 5
   Gradually add egg mix to dry ingredients.
6. 6
   Mix enough to hold dough together. Work on wax paper.
7. 7
   Keeps for a week in refrigerator.
8. 8
   Can be frozen indefinitely.
9. 9
   Makes 3 to 4 single shells.