Cobbler, quiche or pie crust

Yield: 2 Servings

Measure Ingredient
2 cups Flour
1 tablespoon Sugar
1 teaspoon Salt
¾ cup White vegetable shortening
1 \N Egg yolk
¼ cup Milk
1 tablespoon Lemon juice or wine

Mix all ingredients together (may be done in food processor). Place in refrigerator until COLD. Divide into 2 parts and roll thin on a well-floured surface for pies. Roll thicker for cobblers. Substitute 1 Tablespoon wine for the lemon juice when using for quiches. Yield: 2 pie crusts plus.

LUCY JACKSON (MRS. DORSEY)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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