Combine flour, sugar, salt, and cinnamon in large bowl. Cut in shortening until mixture resembles corse crumbs. Sprinkle with vinegar, add ice water, 1 tbspn. at a time, until mixture begins to hold together. Shape pastry ball. Divide in to 2 balls, one slightly larger than the other.Flaten into two thick disks. On a floured, roll larger disk into a12 inch circle. Fit into a 9-inch pie plate, leaving a 1 inch overhang. Refrigerate. Make desired filling. Pre heat oven to 375 F. Roll remaining pastry into a11 inch circle. Cut out wents with decorative cutter. Set aside cutouts. Place pastry on top of filling. Trim, and flute edge. Brush egg white(egg wash) over top of pastry. Top with decorative cutouts and brush with egg wash. Bake 55 to 60 min. (fruit filling) untill filling is bubly, and crust is golden. TIPS: Roll Pastry beetween wax paper. This will make pastry easier to handle.

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