Crust:

3 c Flour, all-purpose
1 ts Salt
1 1/4 c Shortening
1 Egg; well beaten
1 tb Vinegar
5 tb Water

Filling:

6 Eggs
3 c Sugar
1 c Margarine; (2 sticks)
2 ts Vanilla extract
1 c Buttermilk

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. 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. 2-9" pies.