Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Flour |
| 1¾ cup | Vegetable Shortening |
| 1 tablespoon | Sugar |
| 2 teaspoons | Salt |
| 1 tablespoon | Vinegar |
| 1 \N | Egg |
| ½ cup | Water |
Mix the first 4 ingredients together with a fork. Beat remaining ingredients together in a separate bowl. Combine both mixtures with a fork until moistened. Mold with hands into 2 balls. Wrap and chill 15 minutes before rolling out. Can be kept refrigerated up to 3 days. Makes 2 9" double crust pies.
Note: Dough can be handled alot.
Source: "The Yankee Kitchen" 03-17-93 (#1) [Shirley] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini