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Pie Crust with Egg

4 cups all-purpose flour
1 1/2 cups vegetable shortening
1/4 cup vegetable oil
1 tablespoon granulated sugar
2 teaspoons salt
2/3 cup cold water
1 large egg
1 tablespoon white distilled vinegar

1. Combine flour, shortening, oil, sugar, and salt in a mixing bowl.
2. In a separate bowl, beat together water, egg and vinegar; add to flour mixture and mix to a soft dough, adding more water if needed.
3. Shape into 4 balls, cover with plastic wrap, and refrigerate at least 15 minutes prior to using.

Makes enough pastry for 4 single-crust pies or 2 double-crust pies.