4 c Flour
1 tb Sugar
2 ts Salt
1 3/4 c Crisco shortening
1 Egg; beaten
1/2 c Cold water
1 tb White vinegar
This pie crust recipe is very good, and can be made ahead and kept in the frig (a time saver at holiday time!). Mix flour, sugar & salt. Add Crisco with pastry blender and mix well. Add egg, vinegar & water. Mix until well blended (with fork, then hands). Place in refrigerator until ready to use. Will keep 2 weeks in frig. Yields 4 – 9″ pie shells. You can also make them all at once and freeze what you’re not using — they freeze great.JM. —–