In a large bowl, combine the flour, salt, and Crisco.
Using a fork or a pastry cutter, blend until the mixture forms grains the size of large peas.
In a small separate bowl, combine the egg, water, vinegar and sugar. Mix well.
Pour the egg mixture into the flour mixture and blend just until the dough is combined.
Using your hands gently knead the dough three or four times.
Divide the dough into four equal pieces.
Place each piece in a plastic bag and flatten into a patty
Refrigerate the dough for at least one hour before rolling out.
When you are ready to roll out the dough, place a patty on a board, generously sprinkled with flour and roll out to the desired size.
NOTE: Dough can be frozen for up to two months. Thaw in the refrigerator before use.