Foolproof Pie Crust
|Flour||4 Cup (64 tbs)|
|Shortening||1 3⁄4 Cup (28 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Mix together flour, sugar, salt and shortening with a fork.
Stir in vinegar, egg and water.
Mold into a ball with the hands.
Chill 15 minutes.
This amount is enough for two double crust pies and one pie shell.
Keeps in the refrigerator for three days.
Can also be frozen.
This pastry never gets tough.