Crust:

Cut flour, salt, and shortening together. Combine egg, vinegar, and water and add to first 3 ingredients. Divide into 4 parts and roll out on floured board. They will keep in the refrigerator 4 weeks and can be rerolled. Yield: 4 single crusts.

Filling:

Mix eggs, sugar, and margarine until light. Add vanilla and buttermilk. Pour into 2 unbaked pie shells. Bake at 350 degrees for 10 minutes. Reduce heat to 325 degrees and bake for 30 more minutes or until firm in the middle. Yield: 2-9" pies.