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Never Fail Pie Crust

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  Flour 4 Cup (64 tbs)
  Sugar 1 Tablespoon
  Salt 2 Teaspoon
  Solid vegetable shortening 1 3⁄4 Cup (28 tbs)
  Vinegar 1 Tablespoon
  Egg 1
  Water 1⁄2 Cup (8 tbs)

Mix flour, sugar, and salt. Add shortening, and mix with fork or pastry cutter until ingredients are crumbly. (Electric mixer may be used) Beat together vinegar, egg, and water. Combine with flour and fat mixture, stirring with fork to moisten ingredients. Shape with hands into 5 flat, round patties ready for rolling. Wrap each patty in foil or plastic wrap and store in freezer until ready to use. When ready to roll pie crust, remove pastry from freezer and thaw in refrigerator. Handle, roll, and bake according to general directions for pastry, above.

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