Beverly Westerveld & Stan Briggs
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Tender Pie Crust
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Ingredients

1 Egg
4 cups Flour, unsifted
2 teaspoons Salt
1 tablespoon Sugar
1 3/4 cups Vegetable shortening, solid (room temperature)
1 teaspoon Vinegar (white or cider)
1/2 cup Water

Instructions

With a table fork, mix flour, sugar and salt.
Add shortening, mix until crumbly and beat together with a fork.

In a small bowl, mix water, vinegar and egg.

Combine the two mixtures, stirring with the fork, until the ingredients are moistened.

Devide dough into 5 portions and shape them into patties for rolling.
Wrap each pattie in plastic or waxed paper.
Chill for at least 1/2 hour before rolling.

Makes two 2-crust pies plus one single crust, or five single-crust pies.

Source

From the kitchen of Emilio Conte

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Last modified: July 16, 2018
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