Pastry Dough

4 cups all-purpose flour
1 tablespoon salt
1 lb vegetable shortening
1 egg, separated
1 tablespoon vinegar
1 cup cold water


Measure unsifted flour into a bowl, and stir in the salt. With two knives, cut in the cold shortening until the mixture is granulated, not creamy.
Combine the egg yolk, vinegar, and water. Make a well in the flour mixture, and pour the yolk-mixture into the well. Mix thoroughly using one knife.
Beat the egg white until stiff, but not dry, and fold it into the dough, mixing well. Shape the dough into a ball and sprinkle it with flour.
Turn the dough onto wax paper, dusting with flour if necessary. Shape the dough into an oblong 4 inches across. Wrapp tightly, and refrigerate or freeze.