5 cups (1.25 L) all-purpose flour
1 tablespoon (15 mL) salt
1 tablespoon (15 mL) sugar
1 pound (454 g) all-vegetable shortening
1 large egg
Sift flour, salt and sugar into a large mixing bowl. Using a pastry blender, cut in shortening until crumbly. (Leave a few larger pieces of shortening to make pastry flaky.) Break egg into a 2-cup (500 mL) measure and beat with a fork. Add water to the level of the 1-cup (250 mL) mark. Beat again with fork.
Make a well in center of flour mixture and pour in liquid, mixing lightly with fork and tossing flour in from the sides until all is moistened. Knead. Wrap airtight and keep in refrigerator until required.