Pie crust #3

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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