pie crust #3
- Categories
- Pie
- Yield
- 3 Servings
| Measure | Ingredient |
|---|---|
| 1⅓ cup | Shortening |
| 3 cups | Flour |
| 2 teaspoons | Salt |
| 1 | Egg |
| 1 tablespoon | Vinegar |
| 5 tablespoons | Water |
Mix shortening, flour & salt until lumps form size of small peas. Combine egg, water & vinegar & pour over flour mixture. Work into a soft pastry.
Makes 3 or 4 large crusts. (May be stored in refrigerator.) If recipe calls for a baked pie shell, prick bottom & sides & bake at 400 until brown.
RACHEL POHLNER
FISHER, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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